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      Peach Bellini Cupcakes

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      Peach Bellini Cupcakes are studded with diced fresh peaches, filled with champagne pastry cream, and topped with swirls of fluffy peach buttercream. Cheers!

      Peach season is almost here, and I was lucky enough to get my hands on some fresh peaches a little earlier than usual. Once plucked, there’s a short window of time to enjoy them before they wrinkle up and spoil. So, needless to say, I was pressed to use them quickly. As a result, last Sunday we had peach tea with our brunch and Peach Melba for dessert. Then, the idea for these Peach Bellini Cupcakes came to me as another way to use up fresh peaches. However, you don’t have to use fresh peaches in this recipe – canned are fine too!
      These cupcakes taste absolutely celebratory. Champagne (or prosecco) infuses the cakes and their pastry cream centers. Diced peaches float throughout to cake, and a swirl of fluffy peach buttercream is the finishing flourish.

      Make the batter.
      Start by creaming the butter and sugar together. I used a hand mixer and things turned out just fine. Then add flour and champagne alternately. As usual, begin and end with the flour to build the best texture.

      Dice the peaches.
      Chop fresh peaches fine, to about 1/4 inch dice. You’ll need 2/3 cup of diced peaches, which is about 1 1/4 medium-sized fresh peaches. Again, canned peaches are just fine to use here. Just pat them dry before chopping them and adding them to the recipe.

      Add the peaches to the batter and mix them in using a rubber spatula. If using canned peaches, which aren’t as firm, use a folding motion so they don’t tear or break down.

      Lighten the batter with egg whites.
      Yes – it’s an extra step, but whipped egg whites make the base of this cupcake spongy and soft. Fold them in carefully. Hastily stirring them in will deflate the batter and decrease your overall yield. Mindful, careful folding of the egg whites gives the cupcake a sponge cake texture that holds up well to fillings and frostings.

      Line cupcake tins with papers, and then portion out the batter using a trigger ice cream scoop. I ended up with about 18 cupcakes.

      Bake at 350F for 15-18 minutes, or until a toothpick tester comes out clean. Then cool them completely on a wire rack.

      Champagne pastry cream.
      Ah, my favorite element of this confection! Champagne pastry cream is so delicious and smooth – and it’s not too hard to make. Prepare it a day ahead and store it in the refrigerator, if you have time constraints.
      Core the cupcakes using a small paring knife, and save the cut out piece. Fill each cupcake with about 1 1/2-2 tablespoons of champagne pastry cream. Using the same paring knife, cut the reserved cake pieces flat to create a ‘lid’ and cover the pastry cream with it.

      Peachy hues.
      The peach-flavored frosting was a color experiment gone right! I wanted it to not only have the flavor of peaches (thanks to LorAnn peach flavoring oil), but the color variation as well. So I whipped up some orangey-peach buttercream and painted two lines of red gel food color inside a piping bag. After the bag is loaded with the buttercream and piped, it creates a pleasing swirl reminiscent of peach peel.
      See the recipe for further instruction, and for the brand and color of gel food color I used to achieve this effect.

      Bubbly!
      This isn’t the first time I’ve added white nonpareils for a bubbly appearance (see this Cherry Limeade Cake). It’s just the perfect touch to evoke the feelings of a fizzy drink. Pipe the frosting onto a cupcake, and immediately add the white nonpareils. This buttercream crusts, so you must add the sprinkles immediately. If you wait too long, they’ll bounce right off!

      Inspired by the Venice-borne cocktail made with champagne and peach puree, these Peach Bellini Cupcakes hold the same sparkling flavor. Bellini are often served as an accompaniment to creamy, salty or spicy foods. So these cupcakes would make a fine dessert after a big plate of alfredo pasta with focaccia. Or spicy bucatini. However, I think they go with everything. (Especially brunch.)
      Related recipe: Homemade Peach Cobbler in a Cone

      Peach Bellini Cupcakes

      Heather Baird

      Inspired by the Italian Bellini cocktail, these toast-worthy cakes will be the star of your next happy celebration. The cupcakes are infused with champagne or prosecco, and filled with chopped fresh peaches. This flavorful foundation holds pockets of champagne pastry cream inside. The cupcakes are topped with peach-flavored buttercream in peach-peel hues.This recipe calls for fresh peaches, but if they’re not in season, then canned peaches work just fine!For the frosting, you’ll need to purchase a small bottle of LorAnn peach flavoring oil. See links for resources. Or, instead of the oil, you may use 2 tablespoons of peach schnapps.This recipe yields 16-18 cupcakes, more or less depending on how carefully you fold the whipped egg whites into the cupcake batter.

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      Prep Time 20 minutes minsCook Time 22 minutes mins1 hour cooling time 1 hour hrTotal Time 1 hour hr 42 minutes mins

      Course DessertCuisine American

      Servings 18

      Ingredients  Cupcakes6 large egg whites10 tablespoons unsalted butter at room temperature1 ½ cups granulated sugar2 cups all-purpose flour1 tablespoon baking powder1 teaspoon fine grain sea salt3/4 cup champagne or prosecco or other sparkling white wine2/3 cup fresh peaches 1/4″ dice or diced canned peaches Champagne pastry cream1/2 cup heavy cream divided2 tablespoons cornstarch1 whole egg2 egg yolks5 tablespoons granulated sugar1/2 cup champagne or prosecco2 tablespoons unsalted butter1 teaspoon vanilla extractPeach buttercream
      Instructions CupcakesPreheat the oven to 350F. Line cupcake pans with 18 paper liners. Set aside.In the bowl of an electric mixer, beat the egg whites to stiff peaks; set aside.In another bowl of an electric mixer, beat together the butter and sugar until light and fluffy. In yet another bowl, sift together the flour, baking powder, and salt. Whisk to combine.Add the flour mixture to the creamed butter mixture alternately with the champagne. Stir in the chopped peaches.Fold 1/3 of the egg whites into the batter until incorporated. Then, fold in the remaining egg whites.Spoon the batter into the prepared cups. Bake for 18-22 minutes, or until a toothpick tester inserted near the center comes out clean. Cool for 5 minutes in the pan, then transfer the cupcakes to a wire rack to cool completely.Champagne pastry creamIn a medium bowl, whisk together 1/4 cup of the heavy cream and the cornstarch. Whisk in the whole egg and egg yolks. Set aside.Combine the remaining heavy cream, sugar, and champagne in a saucepan; bring to a boil then remove from the heat. Pour 1/3 of the hot champagne mixture into the egg mixture, whisking constantly so the eggs do not cook. Return the remaining champagne/heavy cream mixture to a boil. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens. Remove from the heat and beat in the butter and vanilla.Let cool to room temperature. Cover the surface of the pastry cream with plastic wrap so it doesn’t form a skin. Store in the refrigerator until ready to use.Peach buttercreamIn the bowl of an electric mixer fitted with the whisk attachment, beat together the butter and confectioners’ sugar. Add milk or cream a little at a time until the mixture is light, fluffy, and of piping consistency. Add the peach flavor and beat again until incorporated. Add 1-2 drops each of the neon yellow and neon orange food color to the buttercream. Beat until well incorporated, scraping down the bowl when necessary. Add more of each color to intensify the color, if desired. The end result should be a vivid orangey-peach color.Fit a disposable piping bag with a large French pastry tip. Squirt a little of the red food color in a condiment cup. Dip a kitchen-dedicated soft bristle brush into the red food color and paint a line of red food color inside the decorator tip and all the way up the length of the bag. Repeat this step directly across form the first painted line (you could use the piping bag seams for a guide, if your bag has two seams directly across from each other).On a scrap of parchment or paper towel, squeeze a little of the frosting out of the bag until the red color starts to show.AssemblyCore the cupcakes by cutting out a small divot in the centers with a paring knife; save the pieces. Transfer the pastry cream to a disposable piping bag and snip off 1/2 inch hole in the end. Fill each cupcake with about 1 1/2 to 2 tablespoons of the pastry cream. Trim the cut-out cake pieces flat to create “lids” and place them onto the filled divots.Pipe a swirl of frosting onto a cupcake and immediately sprinkle a pinch of the white nonpareils on top. Repeat this process with each cupcake until all of the cupcakes are frosted and sprinkled. Just before serving, add a fresh mint leaf to each cupcake.
      NotesThe cake portion of this recipe is adapted from “Bellini Belle Cupcakes” from the book Intoxicated Cupcakes by Kate Legere (2011 Running Press). The buttercream recipe and champagne pastry cream recipe are both original to Sprinkle Bakes.

      Keyword bellini cupcake, canned peaches, champagne pastry cream, fresh peaches, peach bellini cupcakes, peach cupcakes

      You may also enjoy: LEGGI TUTTO

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      English Muffin Loaf

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      Featuring a lightly crisp exterior and an airy, chewy interior, this English Muffin Loaf is everything you love about English muffins. Top toasted slices with butter and jam for breakfast, or layer on ingredients for your best-ever sandwich. English Muffin Loaf Cornmeal or semolina flour, for sprinkling 2½ cups (318 grams) bread flour 1 tablespoon […] LEGGI TUTTO

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      Banana Bread Sweet Rolls

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      With banana in the dough and the filling, these Banana Bread Sweet Rolls combine the best parts of moist banana bread and sticky cinnamon rolls. Dough: 5 cups (625 grams) all-purpose flour 2 (0.25-ounce) packages (14 grams) instant yeast* 1 tablespoon (9 grams) kosher salt 1 cup (240 grams) whole milk ⅓ cup (76 grams) […] LEGGI TUTTO

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      Baking School In-Depth: Japanese Milk Bread

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      Milk bread is divinely fluffy, with a downright cloudlike ivory interior and a bronzed, resilient crust that adds to the delicate textural contrast. Its soft and springy texture is thanks, in part, to the tangzhong, a Japanese technique of creating a smooth paste flour and milk. Our Japanese Milk Bread Loaf gets its stunning look […] LEGGI TUTTO

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      Croissant Bread Pudding with Chocolate Sauce

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      Serve this versatile Croissant Bread Pudding with Chocolate Sauce for breakfast, brunch, or dessert! It’s everything you love about croissants and chocolate, in one decadent dish.

      This Croissant Bread Pudding has recently become a favorite of mine, and a dish you can invite to any meal. Overnight guests? Prep it the night before, and bake it in the morning for a welcoming breakfast or brunch. Or, serve it after dinner with plenty of chocolate sauce for dessert. It’s the ultimate low-lift comfort food. And it’s even better sprinkled with a bite of fresh chopped strawberries.

      Purchase some mini croissants.
      Begin with mini croissants, also called ‘cocktail’ croissants, found in the deli section at your local grocery store. Large croissants will work too, if that’s what you have on hand (this recipe is a good way to salvage stale croissants). However, the minis arrange neatly in an even layer, in a 13×9 dish. You could leave them whole, but I like cutting them into thirds. This helps the custard to flow around each piece of bread and thoroughly soaks them with the creamy mixture.

      Break out the hand mixer.
      Eggs, butter, sugar, and heavy cream are the base for the rich custard. Combine them with a hand mixer in a big bowl. Then, pour it over the arranged croissants. Some buttery bits will float on top, and that’s perfectly fine. As the bread pudding bakes, the butter melts and bastes all those croissants.

      Bake at 350°F for about 45 minutes. Then, remove the pan from the oven and let cool slightly. You could stop right here, and enjoy this warm on its own, or with a drizzle of maple syrup. But if you’re looking for something extra-special, then try my easy chocolate sauce recipe. It’s almost too easy!

      Make the chocolate sauce.
      Combine 6 oz. (1 cup) semisweet chocolate chips and 3/4 cup evaporated milk in a microwave-safe bowl. Then, heat the mixture in the microwave for 1-2 minutes, until it bubbles. Next, allow the mixture stand for a couple of minutes then whisk the two ingredients together.

      After the mixture is whisked smooth, add 2 tablespoons salted butter. Whisk again until smooth. And that’s it! Pour the sauce into a small pitcher and serve on the side, or go ahead and drizzle a little over the bread pudding if the spirit moves you.
      I should note that this sauce is not thick. It’s more the consistency of maple syrup, and it soaks into the bread pudding much like hot maple syrup would.

      I couldn’t resist adding some chopped strawberries on top. Again, this is optional. But you can’t go wrong with strawberries and chocolate!

      Additionally, and for the sake of exploring every option, we lightly sprinkled on some powdered sugar. It doesn’t make much difference in flavor, but it sure does look pretty. With Mother’s Day in just a couple of weeks, I can’t help but think it would be the perfect easy brunch dish to add to your menu.
      Related recipe: Smoked Mozzarella Bread Pudding

      Croissant Bread Pudding with Chocolate Sauce

      Heather Baird

      Flaky croissants and rich chocolate syrup combine in this decadent bread pudding recipe. It’s appropriate for breakfast, brunch, or an after dinner dessert. You’ll need 16 oz. (1 lb.) prepared croissants from your favorite bakery or grocery store deli. I prefer the mini ‘cocktail’ croissants for this recipe, but large croissants can also be used. Just chop each large croissant into 6 pieces before adding them to the dish.The chocolate sauce can be made in the microwave or on the stove top. It’s not a thick sauce, so it soaks into the bread pudding much like hot maple syrup would.

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      Prep Time 10 minsCook Time 45 minsTotal Time 55 mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 8

      Equipment13×9 inch baking dishHand mixer
      Ingredients  Croissant bread pudding16 oz. mini croissants1/2 cup unsalted butter at room temperature1 cup sugar1 teaspoon vanilla extract5 large eggs at room temperature2 cups whole milk at room temperature1/2 cup heavy cream at room temperatureQuick chocolate sauce and toppings1 cup semisweet chocolate chips3/4 cup evaporated milk2 tablespoons unsalted butter1 cup chopped strawberries optional
      Instructions Croissant bread puddingPreheat the oven to 350°F. Butter a 13×9 inch baking dish.Cut the croissants into thirds using a serrated knife. Arrange the croissants in the bottom of the pan in an even layer (this doesn’t have to be perfect).In the bowl of an electric mixer, beat together the butter and sugar. Add the vanilla extract and mix again. Add eggs and beat until incorporated. Pour in the milk and heavy cream. Beat until combined.Pour the mixture over the croissants; press them down into the custard mixture to ensure every piece is covered and soaked with the custard. Allow the mixture to stand for at least 30 minutes, or overnight.Cover the pan with foil and bake for 35 minutes. Uncover the dish and then bake for an additional 10 minutes, or until well puffed with a set center. Remove from the oven and let cool slightly.Quick chocolate sauceCombine the chips and evaporated milk in a microwave-safe bowl. Heat the mixture at 100% power in 1 minute intervals until the mixture bubbles (about 2 minutes, more or less, depending on the wattage of your microwave). Let stand 1 minute; whisk well until combined. Stir in the butter and whisk until melted and incorporated.Serve chocolate sauce in a small pitcher or gravy boat alongside the bread pudding. Or, drizzle chocolate sauce over bread pudding and top with chopped berries. Serve warm.
      NotesThe chocolate sauce can be made on the stove top. Combine the chips and milk in a saucepan and bring to a bubble. Whisk together until smooth then finish by stirring in the butter. Sometimes evaporated milk is confused for sweetened condensed milk.
      Be sure to get the right canned milk! Evaporated milk is not sweet and has a thin, pourable consistency like whole milk.

      Keyword bread pudding, breakfast bake, breakfast casserole, chopped strawberries, croissant bread pudding, croissant casserole, croissants, custard, orange chocolate sauce

      This recipe was adapted from Michael Chiarello’s Chocolate Croissant Bread Pudding.

      You may also enjoy: LEGGI TUTTO

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      Strawberry Lemon Layer Cake

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      This Strawberry Lemon Layer Cake is bright, zesty, and totally spring-appropriate! Alternating lemon and strawberry sponge cakes are layered with buttercream and crushed Sconza Lemoncello Chocolate Almonds.

      Mother’s Day is on the horizon, and my friends at Sconza Chocolates asked if I’d whip up a confection worthy of the occasion. The holiday coincides with the arrival of Sconza’s Lemoncello Chocolate Almonds at Costco stores during the months of April and May. I was delighted to say yes! Everything Sconza makes is superlative, but those creamy lemon candies with crunchy almond centers are my all-time favorite.
      I filled this cake with bright flavors and colors inside and out. Piped buttercream roses bloom on top with Lemoncello Chocolate Almond centers. (You can never go wrong with flowers for mom!)

      Strawberry Lemon Layer Cake

      Make the batter.
      Begin this cake with my favorite White Almond Sour Cream Cake batter. It’s halved and then flavored with lemon and strawberry Jello dissolved in hot water. This not only gives the cakes bold flavor, but also vibrant color! It’s also nice that flavored gelatins can be found at grocery stores everywhere, and you won’t have to order or track down specialty flavorings. (I’ve discovered that no one nearby carries my favorite strawberry extract!) Bake the batters in 6-inch cake pans, which will yield a small yet tall and stately cake. However, you could use two 9-inch cake pans for a double layer cake.

      Build the cake.
      To assemble the layers, begin with a strawberry cake. Then, top it with an even layer of American buttercream (a.k.a. confectioners’ sugar buttercream). Next, scatter on some crushed Sconza Lemoncello Chocolate Almonds. Use a food processor to crush the candies fine – it will make short work of the task.

      Alternate the cake flavors, repeating the frosting and filling with the Sconza candies. Finally, end with a lemon cake layer on top.

      Frost the cake.
      This cake benefits from a crumb coat. Little cake crumbs and candy pieces on the outside of the cake need a base layer of frosting to hold them in place. So, cover the top and sides in a thin layer of buttercream and then refrigerate until firm. Then cover it in a second, thicker layer of buttercream and smooth it evenly using a bench scraper or cake smoother.
      Whip up another batch of American buttercream, this time stiff consistency, for the decors. This batch needs to be thicker in order for the piped details to hold their shape. Just add a little more confectioners’ sugar to the base recipe. The swags are very simply piped using a #3 decorator piping tip. As for the flowers, you can see my rose piping video tutorial at this link.

      Pipe the roses.
      Sconza candies are a food stylist’s dream, because each one looks perfect right out of the bag. I just knew they’d make a beautiful center for piped flowers. And, they are inherently bud-shaped! Here’s how to pipe them, from start to finish.

      First, on a parchment-covered flower nail, pipe a dollop of pink frosting. Place the rounded end of a Lemoncello Chocolate Almond into the frosting (pointed end to the sky).
      Then, using a petal decorator tip, pipe layers of pink petals that overlap the candy.
      Pipe on more layers of petals until you reach the desired fullness. (I kept these small, but you could go larger!)
      Slide the flower off of the nail and transfer them to a baking sheet. Repeat the process until you have a baking sheet full of flowers. Then transfer them to the refrigerator to firm.

      After the roses firm, peel them away from their parchment squares and arrange them on top of the cake to one side. Then, pipe a few leaves between the roses to fill in any gaps. (You can find all of the decorator tip numbers and sizes I use in the recipe card.)

      Add some bling!
      Ever a gilder of lilies (or in this case, roses!) I couldn’t resist adding a little shimmer. Brush edible gold paint on the swags. Then, add three gold sugar pearls in a line, where the swags meet.

      The white almond sour cream cake layers take on color so well, and the flavors really shine through. Both the lemon and strawberry flavors are more creamy than tart. Altogether this cake is tender and moist, yet has a surprise lemon candy crunch throughout.

      Be sure to grab a bag of Lemoncello Chocolate Almonds at your local Costco while they last! They’re great all on their own, and they’re an excellent addition to this cake.

      Strawberry Lemon Layer Cake

      Heather Baird

      Strawberry Lemon Layer Cake is bright, zesty, springy, and totally appropriate for any happy occasion. Alternating layers of strawberry and lemon sponge are stacked with American buttercream frosting and filled with Sconza Lemoncello Chocolate Almonds. Sconza Lemoncello Chocolate Almonds are in full bloom on this cake and in Costco stores during the months of April and May. Or, you can order them online. See the blog post for shopping links.

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      Prep Time 2 hrsCook Time 25 mins2 hours resting time 1 hrTotal Time 3 hrs 25 mins

      Course DessertCuisine American

      Servings 10

      Ingredients  Strawberry and lemon sour cream cake layers1 small box strawberry gelatin 3 oz.1 small box lemon gelatin 3 oz.1 cup boiling water divided1 box white cake mix 16.25 oz.1 cup all-purpose flour1 cup granulated sugar1/4 teaspoon fine grain salt1 cup sour cream1/4 cup vegetable oil I like sunflower oil3 large eggs1/2 teaspoon almond extractAmerican buttercream and filling2 cups unsalted butter at room temperature8 cups confectioners’ sugar1 tablespoon vanilla extractMilk or cream as needed2/3 cup Sconza Lemoncello Chocolate AlmondsStiff American buttercream and decors
      Instructions Cake layersPlace the strawberry gelatin and lemon gelatin in two separate bowls. Pour 1/2 cup boiling water into each of the bowls and stir well to dissolve. Let cool until warm, about 10 minutes. Do not allow the gelatin to begin setting. If it starts to gel, re-heat it in the microwave until liquid.Preheat the oven to 350°F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).In the bowl of an electric mixer, whisk together the cake mix, flour, sugar, and salt. In another bowl, combine the sour cream, oil, eggs, and extract. Add the wet ingredients to the dry and mix on low speed until combined. The batter will be thick. Divide the batter evenly into two large bowls. To one bowl, add the strawberry gelatin; beat with an electric mixer to incorporate. To the other bowl, add the lemon gelatin. Mix well until combined.Divide each batter between two 6 inch cake pans. Bake for 20-22 minutes, or until the cakes are well risen. They should spring back in their centers when pressed. Let cool in the pans 5 minutes, then turn the cakes out onto wire racks to cool completely. When the cakes are cool, use a serrated knife or wire cake leveler to level the cakes.American buttercream and fillingIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1-2 tablespoon at a time until the mixture is spreading consistency. Beat until light and fluffy. The consistency should be billowy and easy to spread. Cover the bowl with a damp towel so it doesn’t dry out.In a food processor or mini chopper, grind the Sconza Lemoncello Chocolate Almonds until fine. Set aside.Begin building the cake with a strawberry cake layer placed on a cake board or serving plate. Fill with a generous 1/2 cup buttercream. Using a spoon, spoon over 1/3 of the chopped Sconza candies. Top with a lemon cake layer. Repeat the frosting and candy-sprinkling. Top with a strawberry cake layer. Repeat the frosting and candy-sprinkling once more. Top with the lemon cake layer. Cover the cake with a thin layer of buttercream (crumb coat) and refrigerate until firm, about 5 minutes. Frost the entire cake with a generous covering of buttercream and smooth evenly using a bench scraper or cake smoother. Refrigerate until the buttercream firms, 20 minutes.Stiff American buttercream and décorsIn a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.Add vanilla and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is stiff piping consistency (it should hold on a spatula turned upside-down). Beat until well combined. Cover the bowl with a damp towel so the buttercream doesn’t crust.Remove 1/3 cup of the white frosting to a small bowl and cover with a damp towel; set aside.Remove 1/2 cup of the white frosting to a piping bag fitted with the Wilton #3 round tip.Divide the remaining frosting into three bowls and tint one bowl using 1/4 teaspoon of neon pink gel food color and 1 small drop of the red food color (this combination matches the strawberry cake layers). Food color brands differ in intensity, so add more if needed but keep in mind that colors will intensify as the buttercream crusts. Mix until a consistent color is achieved and transfer to a piping bag fitted with Wilton #104 petal decorator tip.Tint another bowl with 1/4 to 1/2 teaspoon neon yellow food color. Mix well and transfer to a piping bag fitted with Wilton #104 decorator tip.Tint the last bowl with the green gel food color and transfer to a piping bag fitted with Wilton #352 decorator piping tip.Measure the circumference of the cake and divide by 8. With a toothpick, lightly mark the placement of where the swags will meet in the buttercream. Pipe eight swags around the top edge of the cake using the bag of white buttercream fitted with the plain Wilton #3 decorator piping tip. Refrigerate to set, about 5 minutes.For the roses, and using the pink bag if icing fitted with the #104 petal tip, place a dot of pink icing on a flower nail, then place a parchment square onto the flower nail. In the center of the parchment, pipe a mound of pink buttercream. Place a Sconza Lemoncello Chocolate Almond in the center of the mound so that the pointed end stands upright. Next, with the slim end of the petal tip pointing up, pipe four petals around the candy so that it overlaps slightly. Pipe more frosting petals around the candy center until a full rose shape is achieved. Slide the parchment with the rose on it, off of the frosting nail carefully and place it on a baking sheet (9×13 works fine). Repeat this process of making roses using the yellow buttercream also. Vary sizes so that you have some large flowers and some small. Transfer all of the flowers to the baking sheet and refrigerate until firm, about 15 minutes.Using the reserved white buttercream in the bowl, dollop a half moon shape on top of one side of the cake with a spoon. Remove the set buttercream flowers from the refrigerator. Gently peel them from their parchment squares and arrange them on top of the half-moon shape on top of the cake. Place extra Sconza Lemoncello Chocolate Almonds around the flowers to fill in gaps. Use the bag of green icing fitted with the #352 leaf tip to pipe leaves into any empty spaces, or to embellish the flowers. Refrigerate until set, about 10 minutes.Brush the edible gold paint onto the swags using the fine –tipped art brush. Carefully add three gold sugar pearls in a vertical line where the swags meet. Do this by gently pushing them into the buttercream.Store the cake in the refrigerator. Bring to room temperature before serving.

      Keyword american buttercream, lemon cake donuts, Mother’s Day cake, Sconza Lemoncello Chocolate Almonds, spring cake, strawberry cake mix, Strawberry Lemon Cake

      You may also enjoy: LEGGI TUTTO

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      Lemon Curd Recipe

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      My Lemon Curd is a delicious homemade recipe that consists of lemon juice, lemon zest, eggs, sugar and butter. Perfect to use in baked goods, as well as a spread on biscuits or pancakes! 

      Table of Contents

      My Homemade Lemon Curd Recipe Is Easy And Delicious!
      If there’s one thing that can brighten up any dessert or breakfast spread, it’s the tangy citrus sweetness of homemade lemon curd. With its silky texture and vibrant flavor, lemon curd is a versatile treat that can be used as a filling for cakes, a topping for pancakes, a spread for scones, or simply enjoyed on its own by the spoonful…which I am definitely guilty of!
      I love a lemon recipe, which is tough in my house, because I am the only one. I have tons of lemon recipes here on my site that I adore, but have to share with friends and family just to get them out of my house…otherwise I’ll eat them all! Regardless of that I won’t ever stop making them because I know you love them too! SO today we’re making Homemade Lemon Curd, and I’ve learned some tips and tricks that I’m excited to share with you.
      What Is Lemon Curd?
      It is a creamy, citrus-based sweet spread or filling. Think of it a lot like a jam or jelly, but perfectly smooth, almost like the filling of a lemon meringue pie. The process of making lemon curd involves cooking the lemon juice, zest, sugar, and eggs together until thickened to create a luscious and velvety consistency. The addition of butter make sit rich and silky, make it a true sweet treat. How you use is it totally up to you, but I especially love spreading it in cakes along with buttercream. The two paired together is outrageous. 
      Only 5 Ingredients Needed!
      The ingredient list is simple: lemons, granulated sugar, unsalted butter, eggs, and salt. Beyond fresh lemons you most likely have all the other ingredients in your kitchen right now! And don’t skip using fresh lemon juice…the bottled juice is fine in a pinch for recipes, but fresh is best for this recipe. 
      TIP: Make sure all your ingredients are at room temperature! Everything will thicken up smoother and nicer with room temperature butter, eggs, and lemon juice!

      Special Tools:
      There is nothing out of the ordinary needed for to make this recipe, but having the proper equipment is always a key to success. Nothing on this list is necessary to make this recipe, they are all just helpful tools!

      Zester. A zester is a very common kitchen tool, and if you don’t have one, I highly recommend it. They are inexpensive and perfect for grating zest from citrus fruits as well as Parmesan cheese! If you don’t have one, use any fine grater you have. 
      Lemon Squeezer. This is TOTALLY optional, but I will say that once i bought one I can’t imagine not having it. I use my squeezer WAY more than I thought I would. It makes squeezing lemons/limes/small oranges SO easy and gets out way more juice from the fruit than I ever got out by hand. Plus is catches all the seeds!
      Ceramic coated, or porcelain heavy bottomed saucepan or Dutch Oven. I recommend (if possible) not using a metal saucepan for lemon curd. You can and it will be fine…I do from time to time (as you see in my pictures). But using a metal pan can sometimes give your lemon curd a metallic flavor as the citrus reacts to the metal. I’ll hit on this a little later, but it’s just a tip to note. 
      Silicone whisk. Like I said above, metal can react with the citrus, so use a silicone whisk if you have one. 
      Strainer. If you want impossibly smooth lemon curd, go ahead and strain it!

      How to Make Lemon Curd:
      Prep: In a small saucepan/Dutch oven over medium heat, whisk your eggs, sugar, salt, and lemon juice together until combined.

      Cook: Add in the butter and lemon juice and cook the mixture at medium-low heat until it’s thickened. You will need to whisk it consistently, so don’t leave it alone! This step will take 10-ish minutes. But you will know when it starts to thicken, and an easy test is to see if the curd coats the back of a spoon, a lot like syrup would.  If not cook a little longer.

      Chill: Transfer the curd to a small glass bowl. If you are choosing to strain it, this is when you would do that. Allow the curd to cool at room temperature for 15 minutes or so, and then press a piece of plastic wrap gently into the top and pop it into the fridge until completely chilled. The custard texture will continue to thicken as it chills.

      Why Does My Lemon Curd Taste Metallic?
      The use of uncoated aluminum cookware/utensils is probably the culprit. Lemon juice is highly acidic and can react with uncoated aluminum cookware, leading to a metallic taste in the lemon curd. To avoid this, use cookware that is coated or made of non-reactive materials, for example a silicone whisk and a ceramic coated Dutch oven are easy alternatives. 
      TIP: If you don’t have a ceramic coated pot you can use a double boiler. Place a heat-safe glass bowl on top of a bowl of simmering water and whisk until thickened.
      What to Do If Your Curd Won’t Thicken 
      If you’re lemon curd isn’t thickening, there are a few reasons that are possible:

      Not enough cooking time. Continue cooking and whisking the lemon curd…it will eventually thicken!
      The ratio of eggs, sugar, butter, and lemon juice in the recipe is crucial for the proper thickening of lemon curd. We have all mis-measured in the past, even when you think you are being the most careful…just double check you didn’t use extra large eggs, or too much juice!
      The heat is too high or too low: Cooking lemon curd at too high or too low heat can affect its thickening. If the heat is too high, the eggs can scramble too quickly, resulting in a curd that won’t thicken properly. If the heat is too low, the curd may take longer to thicken or not thicken at all. Make sure to cook the lemon curd over low to medium heat as per the recipe instructions.

      Why Strain Your Lemon Curd?
      This is an optional step that helps ensure a smooth and velvety texture, free of any lumps or bits of cooked egg. Here’s how:

      Place a fine mesh sieve or strainer over a glass bowl. 
      Once your lemon curd is cooked and thickened, remove it from the heat and carefully pour it through the strainer. Any lumps or bits of zest will catch in the strainer. 
      Discard any bits the strainer caught!

      Ways to Use Lemon Curd:

      As a Spread: It is commonly used as a spread on toast, English muffins, scones, biscuits, or pancakes. For breakfast try mixing it into yogurt, on French Toast, or as a filling in crepes!
      In Desserts: It can be used as a filling in pies, tarts, or cakes. It can also be used as a layer in parfaits, trifles, or cakes.
      As a Dip or Sauce: Lemon curd can be used as a dip for fruits, cookies, or even savory items like chicken tenders. It can also be used as a sauce drizzled over desserts, such as cheesecake, ice cream, or pavlova. 
      In Baking: It can be used as an ingredient in baking recipes to add a zesty flavor. It can be used in cakes, cupcakes, cookies, or bars to add a tangy kick. It can also be used to fill pastries, turnovers, or danishes for a burst of citrusy goodness.
      In Cocktails or Beverages: It can be stirred into cocktails or mixed with sparkling water, lemonade, or tea to create a refreshing and citrusy beverage.
      As a Gift: It can be jarred and gifted to friends, family, or neighbors. Who wouldn’t love a loaf of freshly baked bread and a cute jar of lemon curd?

      Recipes To Use Lemon Curd In:

      Storing or Freezing Your Lemon Curd 

      In the Refrigerator: It will keep in the refrigerator airtight for up to 10 days. You can remove the plastic wrap that you pressed into the curd when it is chilled and transfer to jars with lids if desired. Once it is chilled a skin will not form.
      To Freeze: Transfer the lemon curd into a freezer safe/airtight container for up to 30 days for best freshness. When you’re ready to use the frozen lemon curd, transfer it to the refrigerator and let it thaw overnight. Avoid thawing lemon curd at room temperature or using the microwave, as this can cause the curd to become too runny. Once thawed, give the lemon curd a gentle stir to restore its smooth texture. If needed, you can also whisk it lightly to bring back its creamy consistency.

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      Lemon Curd Recipe

      Author: Shelly

      Prep Time: 5 minutes

      Chill Time: 2 hours

      Cook Time: 10 minutes

      Total Time: 2 hours 15 minutes

      Yield: 2 cups 1x

      Category: Condiment

      Method: Stove Top

      Cuisine: American

      Description

      Homemade Lemon Curd is very easy to make and so delicious used in baking recipes, or spread on a piece of toast!

      Ingredients

      Scale
      1x2x3x

      3 large eggs
      1 1/4 cups granulated sugar
      1/2 teaspoon kosher salt
      2/3 cup lemon juice (3 to 4 medium lemons)
      1/2 cup butter, cut into slices at room temperature
      1 tablespoon lemon zest

      Instructions

      In a small saucepan (*see tip) over medium heat, whisk together the eggs, sugar, salt, and lemon juice until smooth. 
      Add in the butter and lemon zest and continue cooking until the mixture is thickened enough to coat the back of a spoon, whisking constantly, about 10 minutes. *See note
      Transfer the lemon curd to a small glass bowl and allow it to cool at room temperature for 15 minutes. Use a strainer or sieve when pouring into the bowl if you notice the curd has any lumps. 
      Press plastic wrap to the surface of the curd to prevent a skin from forming, and then and refrigerate until completely chilled. (see Tip#2)

      Notes

      *Tip #1 – I like to use a small ceramic coated Dutch oven (like a Le Creuset) to cook my lemon curd to avoid a metallic taste that can happen when using a metal saucepan. The lemon juice can react to the metal when it’s hot giving the lemon curd that metal taste. Additionally a metal whisk can cause this to happen as well, so swap that out for a silicone whisk. 
      *Tip #2 – Once the lemon curd is completely chilled you can remove the plastic wrap pressed into the top and transfer the curd to jars with lids if you prefer.
      Store airtight in your refrigerator for up to 10 days in a glass container.
      Freeze airtight for up to 30 days.

      Keywords: cookies and cups, lemon curd, lemons, lemon zest

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      Zebra Layer Cake

      ha scritto per te

      Slice this showstopping Zebra Layer Cake to reveal chocolate and vanilla stripes inside. The marbling technique is surprisingly easy to master, and I’ll show you how!

      It was around 2012 when I first saw Zebra Cakes making the rounds on popular food sites and baking blogs. (Not to be confused with these famous Zebra Cakes.) Slice the cake to reveal a graphic stripe of chocolate marbled against vanilla. The effect is so eye-popping, it looks something akin to zebra stripes.
      More than a decade later, I’m trying it for myself. Back then, there were so many iterations floating around, I just didn’t see the need for one more. It wasn’t until recently that I found familiar inspiration for a new spin on this cake. A sprinkle-tastic, funfetti-fied version made with rainbow confetti sprinkles folded into the vanilla batter.

      Party animals!
      This was a suuu-uuper fun cake to put together, and the marbling technique is not as complex as it looks. I was really surprised that my first attempt turned out as well as it did. I’m already planning to make another! Be sure to check out the video at the end of this blog post. You may find it to be a helpful guide for making and assembling your own zebra layer cake.

      Make the vanilla batter.
      Stock up on eggs! Because this cake uses a whole bunch of egg whites. (Not only in the cake batter, but also in the frosting!) This white-vanilla batter comes together quickly and easily. It makes a large volume, so use a big bowl!

      Make the chocolate batter.
      Whisk up a chocolate batter base with dark cocoa powder, egg yolks, and milk. Then mix in 3 cups of the white vanilla batter. I used black cocoa powder to get the boldest stripe possible. It’s the same cocoa I used for these Oreo Cupcakes, and the flavor is wonderful. Regular dark cocoa powder will also work well.

      Mix in some sprinkles!
      Mini rainbow confetti sprinkles make this cake so cheerful! You can leave them out of this recipe if you prefer. However, if you’re like me and cannot resist a pop of color against a bold graphic stripe – fold in about 1/2 cup.

      Layer the batters together.
      Using 1/4 cup measures or trigger ice cream scoops for each batter, portion the vanilla-sprinkle batter in the center of the pan. Continue with 1/4 cup of chocolate batter placed directly on top of the vanilla. Continue, repeating this technique, and occasionally tapping the bottom of the pan on the counter to help spread the batters. The layers should appear as concentric rings. My first attempt is far from perfect, but it still turned out pretty cute at the end. I think my next attempt will look even better, now that I know what to expect.

      Bake and level.
      Place the pans in a preheated 350° F oven. As the cakes rise they’ll form a dome in the center. After they cool, level the them flat. Doesn’t that look cool? Hypnotizing, even!

      Swiss meringue buttercream.
      Swiss meringue buttercream adds just the right amount of sweetness to the marbled sponge. If you’re a novice at making this buttercream, then you can view my how-to video in this blog post.

      Ganache drip.
      I’ll always love a drip cake! The chocolate ganache drip on vanilla Swiss meringue buttercream really ties together the flavors of the cake layers.

      Add a party mascot!
      How cute is this zebra topper? It’s just a small figurine that you can find at most discount stores in the toy department (or here). We dressed it with a homemade mini pom-pom necklace and cardstock party hat.

      Throw on some additional confetti sprinkles, and you’ve got yourself a fine party cake!

      One of my favorite things about this zebra layer cake is that every slice is unique! No two the same! Each serving is like an original piece of edible art.

      The cake recipe is adapted from Martha Stewart’s Cake Perfection book (which I love). The cake’s crumb is tight yet still moist. It reminds me a little of pound cake, but slightly lighter. Together with the Swiss meringue buttercream, it slices like a dream! The sponge is lightly chocolaty – the dark chocolate well balanced with its vanilla counterpart. I hope you love it as much as I do!

      One more thing – I’d love for you to fill out this super-quick poll! What would you like to see more of on Sprinkle Bakes? The form will ask for your email address to submit your answer. We never share or sell your information. If you’re already subscribed to updates, you won’t be re-subscribed by submitting your email address. Thanks so much!

      Zebra Layer Cake

      Heather Baird

      Slice this cake to reveal zebra stripes inside! Making it is fun, and the technique is easier than you might expect. Chocolate and vanilla batters are layered in the centers of two cake pans. As the batters spread they create concentric circles. Once baked, assembled, and sliced, those circles create a zebra-like stripe inside the cake.I use unsweet black cocoa powder, but regular dark cocoa powder (such as Hershey’s Special Dark) will also work for a bold stripe. The effect will also work with regular cocoa powder, but the stripe will be brown instead of black.Stock up on eggs, because this cake uses many egg whites! I often use carton egg whites for my Swiss meringue buttercream recipe. If you do this, be sure the carton says 100% egg whites.

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      Prep Time 35 minsCook Time 24 mins1 hour resting 1 hrTotal Time 1 hr 59 mins

      Course DessertCuisine American

      Servings 12

      Ingredients US CustomaryMetric Zebra cake layers4 cups all-purpose flour1 tablespoon plus 1 teaspoon baking powder2 teaspoons kosher salt7 egg whites3 egg yolks2 ½ cups granulated sugar2 cups whole milk divided½ cup unsalted butter melted1/3 cup sunflower oil or vegetable oil1 tablespoon pure vanilla extract½ cup unsweet black cocoa powder½ cup mini rainbow confetti sprinkles plus more for garnishSwiss meringue buttercream5 egg whites1 cup granulated sugarPinch of salt1 lb. unsalted butter at room temperature2 teaspoons vanilla extractChocolate ganache drip1/2 cup semisweet chocolate chips¼ cup heavy cream1 tablespoon light corn syrup added for shine, this is optional
      Instructions Zebra cake layersPreheat the oven to 350F. Coat two 9-inch cake pans with cooking spray, and line the bottoms with parchment circles.In a large bowl, whisk together the flour, baking powder and salt.In a separate large bowl, beat together the egg whites and granulated sugar. Mix on medium-high until foamy and well incorporated, about 2 minutes. Beat in 1 1 /2 cups of the milk, melted butter, sunflower oil, and vanilla, until smooth. Add the flour mixture and beat until smooth and lump-free, about 2 minutes.In another large bowl, beat together the egg yolks, remaining ½ cup milk, and the black cocoa powder. Add 3 ¼ cups of the vanilla batter to the cocoa mixture and beat until smooth and uniform in color.Fold the rainbow sprinkles into the vanilla cake batter using a rubber spatula.Using ¼ cup measures, or trigger ice cream scoops (2 oz. capacity), portion ¼ cup of vanilla-sprinkle dough into the center of the pans. Next, spoon ¼ cup of chocolate batter into each center, directly on top of the vanilla-sprinkle batter. Continue this process, spooning the batter into the center of the pans and occasionally rapping the bottom of the pan on the countertop to level the batters together. Do this until all the batter is used and they appear as concentric rings in the pans.Bake the cakes for 35-40 minutes (mine too slightly longer, at 45 minutes) until the centers are domed and puffy. A toothpick tester should come out mostly clean (mine had some color on it due to a melted confetti sprinkle.) Transfer the pans to a wire rack to cool 10 minutes, then turn out to cool completely on wire racks. After cooling the cakes, level them with a serrated knife. They can also be wrapped in plastic film and transferred to the refrigerator to stand overnight. I find that the crust softens and they are easier to level after a night in the refrigerator.Swiss meringue buttercreamPlace a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.In a large stainless-steel bowl, combine the egg white, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 5-7 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.Place a cake layer on a cake board or serving plate. Fill the cake with about 1 ¼ cups of the buttercream. Top with a second cake. Cover the entire cake with the buttercream, and smooth evenly over the tops and sides. Refrigerate the frosted cake until the buttercream firms, about 30 minutes. Meanwhile, make the ganache drip.Ganache dripPlace the chips and cream in a microwave-safe bowl and heat at 100% power for 45 seconds to 1 minute. Allow the mixture to stand 1 minute, then whisk together to create a smooth ganache. Add the corn syrup, if using. Allow the mixture to cool slightly. Remove the cake from the refrigerator and spoon some of the ganache over the sides of the cake. Use the spoon to nudge the chocolate over the edges to drip down the sides. Pour the remaining ganache in the top center of the cake and smooth to cover it completely.Garnish the top edge of the cake with more rainbow confetti sprinkles. Top with a cute zebra figurine, if you’re so inclined.Store the cake in the refrigerator. Bring to room temperature before serving.
      NotesThe recipe for the cake layers is adapted from Martha Stewart’s Cake Perfection book. The Swiss meringue buttercream recipe and ganache drip are original to Sprinkle Bakes. 

      Keyword black cocoa powder, dog birthday cake, egg whites, funfetti cake, ganache drip, party cake, swiss meringue buttercream, zebra cake, zebra layer cake, zebra stripe cake

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