This Swedish princess layer cake is made with two layers of vanilla sponge cake, sandwiched with pastry cream and strawberry jam. The cake is then topped with a layer of whipped cream and marzipan. It is an easy, modern take on traditional Swedish princess layer cake—read the post to learn more and get tips and tricks on how to make it!Read the Post >
This savory quiche recipe is made with a flaky, crispy all-butter pastry dough and filled with a custardy quiche filling that you can customize with the mix-ins of your choice! Get a detailed recipe with step-by-step video tutorials by supporting Hummingbird High on Patreon.Read the Post >
This babka recipe will teach you how to make white chocolate pistachio babka. The recipe makes an easy enriched yeasted dough that you proof overnight and fill with pistachio cream. The post contains a detailed guide full of tips, tricks, and FAQs to help you make babka.Read the Post >
These are Stella Parks’ brownies from her cookbook, BraveTart: Iconic American Desserts! The brownies are super rich and decadent thanks to ingredients like brown butter and espresso powder. They are slightly thicker than regular brownies, with an intense fudgy texture and a shiny, glossy top that flakes when sliced.Read the Post >
These are the Malted “Forever” Brownies from Claire Saffitz’s cookbook, Dessert Person! The brownies are made with malted milk powder and milk chocolate, giving them a unique flavor similar to malted milk ball candy. They are extra chewy and dense thanks to a handful of unique techniques in the recipe!Read the Post >
This vanilla mille crepe cake is made with a whopping 75 layers of crepes, whipped cream, and sugar! The layered crepes make a soft and tender cake that is made light and creamy from the whipped cream, with some crunch and bite from the granulated sugar and bruleed top.
It’s the perfect holiday showstopper centerpiece.