Cook By Your Wits

Traditional Buttercream

Although buttercream made in the traditional French or Italian way requires more skill than the confectioner's sugar based version, the results are creamier, smoother, and well worth the extra effort.

Mini Vanilla Cakes

These individual sized cakes add elegance to any dinner party

White Chocolate Berry Napoleon

Following up on our previous focus on sauces, here we have a cake utilizing strawberry sauce and can be served in two manners.

Cakes and Confections

Our less frequent posting was temporary and necessary to focus on our other project. So for this month, we'll instead post about our progress as we work to the launch of Immersion Confectionery

Sugar Rose

Some tips on creating your own sugar rose for beginners.

Croquembouche

Making my first croquembouche since culinary school brought back memories, but also forced me to remember the small differences that prevent a good croquembouche from becoming a great one. Here are some tips on making this classic French wedding dessert.

Classic Chocolate Sauce

Simple and quick, traditional homemade chocolate sauce provides a great taste benefit, without the hassle and temperament of sugar sauces. Here, we have the classic stove-top variety, as well an easy, microwaveable version.

Troubleshooting Caramel

Working with sugar is not easy. Even when you’ve made a lot of candy and sauces using sugar, things can and will go wrong. Here are some tips on fixing a caramel sauce gone wrong.

Lesson 8: Pastry Cream & Caramel

I learned last week how to make a cream puff, but now I learn how to fill it. After learning both pastry cream and caramel sauce on top of my pate a choux, I now have a foundation in classic, French pastry techniques.