Cookbook cues: Desserts by Bill Yosses, David Lebovitz, and Warren Brown - Isthmus - Dining and Cooking
I've been drooling over three dessert cookbooks for the past few months and am eager to tell you about them. All three come from well-known pastry chefs, but
Brie Anne & Harris – Charlotte Magazine
February 20, 2010 Cunningham Photo ArtistsCharlotte City Club Brie Anne Hook, twenty-six, didn’t think twice when she said yes to Harris Brodie, but being a daddy’s girl, she had to respond, “Yes, but what did my dad say?” (He said yes, of course…
#dining #cooking #diet #food #Italianbutter #Butter #buttercream #Italia #Italian #italianbutter #Italianbuttercream #italiano #italy
https://www.diningandcooking.com/2614317/brie-anne-harris-charlotte-magazine/
Giorgio Morandi: Uptight, But Into Butter Cream
THE DAILY PIC (#1561): A few years ago, reviewing a survey show of Giorgio Morandi at the Metropolitan Museum of Art, I billed him as the patron saint of the stuffy, hidebound petite bourgeoisi…
#dining #cooking #diet #food #Italianbutter #artnet-news #Butter #buttercream #Impressionism&Modern #Italia #Italian #italianbutter #Italianbuttercream #italiano #italy
https://www.diningandcooking.com/2613978/giorgio-morandi-uptight-but-into-butter-cream/
Lifestyle | Foodie | Family | Bryony on Instagram: "Vanilla Sponge with Berry Compote & Creamy Buttercream 🍓✨
A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream!
INGREDIENTS -
Sponge
• 200g unsalted butter, softened
• 200g caster sugar
• 4 medium eggs
• 200g self-raising flour
• 1 tsp vanilla extract
• 2 tbsp milk
Berry Compote
• 250g raspberries or strawberries (fresh or frozen)
• 60g sugar
• 1 tbsp lemon juice
• 1 tbsp cornflour + 1 tbsp cold water
Buttercream
• 250g unsalted butter, very soft
• 500g icing sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk
METHOD -
1. Sponge:
Preheat oven to 170°C (fan). Line two 8-inch tins.
Beat butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well.
Gently fold in flour, then add vanilla and milk.
Divide between tins and bake for 20–25 minutes until lightly golden.
Cool completely.
2. Berry Compote:
Heat berries, sugar and lemon juice until bubbling.
Stir in cornflour mixture and cook until thick and glossy.
Leave to cool fully - it should be thick and spreadable.
3. Buttercream:
Beat butter for 3-5 minutes until pale and fluffy.
Add icing sugar gradually, mixing well.
Add vanilla and milk until smooth and spreadable.
4. Assembly:
• Place one sponge on your board.
• Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking).
• Spoon the berry compote into the centre.
• Add the second sponge on top.
• Apply a thin crumb coat and chill for 20 minutes.
• Finish with a thicker layer of buttercream.
• Decorate with piped flowers in soft pinks and white 🌸"
bryonyannie on April 19, 2026: "Vanilla Sponge with Berry Compote & Creamy Buttercream 🍓✨
A soft, fluffy vanilla sponge layered with a glossy berry filling and finished with smooth, creamy buttercream!
INGREDIENTS -
Sponge
• 200g unsalted butter, softened
• 200g caster sugar
• 4 medium eggs
• 200g self-raising flour
• 1 tsp vanilla extract
• 2 tbsp milk
Berry Compote
• 250g raspberries or strawberries (fresh or frozen)
• 60g sugar
• 1 tbsp lemon juice
• 1 tbsp cornflour + 1 tbsp cold water
Buttercream
• 250g unsalted butter, very soft
• 500g icing sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk
METHOD -
1. Sponge:
Preheat oven to 170°C (fan). Line two 8-inch tins.
Beat butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well.
Gently fold in flour, then add vanilla and milk.
Divide between tins and bake for 20–25 minutes until lightly golden.
Cool completely.
2. Berry Compote:
Heat berries, sugar and lemon juice until bubbling.
Stir in cornflour mixture and cook until thick and glossy.
Leave to cool fully - it should be thick and spreadable.
3. Buttercream:
Beat butter for 3-5 minutes until pale and fluffy.
Add icing sugar gradually, mixing well.
Add vanilla and milk until smooth and spreadable.
4. Assembly:
• Place one sponge on your board.
• Pipe/spoon on a buttercream dam around the edge (this stops the filling leaking).
• Spoon the berry compote into the centre.
• Add the second sponge on top.
• Apply a thin crumb coat and chill for 20 minutes.
• Finish with a thicker layer of buttercream.
• Decorate with piped flowers in soft pinks and white 🌸".
A Giant Carrot Cake That Looks Like a Real Carrot
On a Easter friendly episode of How To Cake It, host Yolanda Gampp celebrated spring by demonstrating how to make a giant carrot cake out of her moist carrot cake recipe that looks like an real carrot. This week, to celebr…
#dining #cooking #diet #food #Italianbutter #Butter #buttercream #Italia #Italian #italianbutter #Italianbuttercream #italiano #italy
https://www.diningandcooking.com/2600463/a-giant-carrot-cake-that-looks-like-a-real-carrot/
Here’s The Huge Sin You Are Committing When Making Frosting
Shutterstock It’s easy to make mistakes when cooking, and it’s even easier to make them when baking. After all, baking is science, and every little gram of ingredient tends to matter.…
#dining #cooking #diet #food #Italianbutter #Butter #buttercream #Italia #Italian #italianbutter #Italianbuttercream #italiano #italy
https://www.diningandcooking.com/2598652/heres-the-huge-sin-you-are-committing-when-making-frosting/
Garlic Bread Isn’t All That Italian, Despite What You May Think
Fcafotodigital/Getty Images It’s pretty unusual to go to an Italian restaurant and not see any sign of garlic bread on the menu. This buttery, sometimes cheesy bread has become…
#dining #cooking #diet #food #Italianbutter #Butter #buttercream #Italia #Italian #italianbutter #Italianbuttercream #italiano #italy
https://www.diningandcooking.com/2592296/garlic-bread-isnt-all-that-italian-despite-what-you-may-think/
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