Red Velvet Cake at Home - An Original Step-by-Step Recipe
Today I made an incredibly delicious and very beautiful white and red velvet cake. I divided the preparation into stages.
Tips, recipes, interesting facts.
Today I made an incredibly delicious and very beautiful white and red velvet cake. I divided the preparation into stages.
The most delicious chocolate biscuit cake with a layer of delicate Bird's Milk cream in chocolate glaze is dedicated to all lovers of chocolate baking.
A light mousse cake combined with crispy chocolate-covered waffles and ground nuts will be the perfect end to a New Year's feast.
Delicious cake Bird's milk is always associated with prosperity and home well-being. You know how they say: "The house is a full bowl and only "bird's milk" is not enough in it."
Today I got a very tasty and not quite ordinary pumpkin cake with lemon and sour cream. Its taste can be easily changed if orange is used instead of lemon. None of my guests recognized the main...
Treat yourself on New Year's Eve with an exclusive dessert that will amaze you with its multifaceted taste and beauty of design. A spectacular homemade New Year's cake with pineapple compote will decorate your festive feast, bringing a note of freshness and truly secular chic to it.
For my husband's birthday, this time I baked a delicious bird's milk cake with a jelly layer. Usually, I start preparing for such holidays at least a week, or even two, in order to be in time. Cooking...
I really love classic recipes because they are reliable, time-tested and experienced. The classic biscuit offered in this recipe will always turn out for everyone. The main thing is to strictly adhere to the recipe and recommendations for it.
Vanilla aroma simply envelops the whole house while you prepare this delicate vanilla cake. In this recipe, simply, the perfect combination of chocolate biscuit, strawberry cream and buttercream. This trio perfectly complement each other in one dessert.
I prepared this delicious homemade Genoise biscuit cake with protein cream and compote according to all the recommendations of the famous Pierre Herme. In the recipe, I depicted in the most detailed and step-by-step manner all the moments of preparing the Genoise biscuit.