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Icing

  • Article

    The Buttercream Nemesis

    What, precisely, is buttercream frosting, why is it hard to make, and is there something that can be done to make it more easily?

  • Article

    Carrot Cake

    In this corner, the all-American favorite, and in that corner, a fanciful carrot-topped wonder. It’s going to be one delicious smack down.

  • Recipe

    Classic Carrot Layer Cake with Vanilla Cream Cheese Frosting

    This is the iconic, all-American layer cake that most of us picture when we think carrot cake: packed with shredded carrots, chopped walnuts, and raisins, warmed with sweet spice, and…

  • Recipe

    Buttermilk Cake with Spiced Vanilla Icing

    The "secret ingredient" in this moist, tender cake is grated butternut squash, which is folded into the batter just before baking. Use the large holes on a box grater to…

  • Recipe

    Chocolate Layer Cake with Cinnamon-Caramel Ganache Filling

    Make the filling and the frosting first, letting the former chill and the latter thicken slightly at room temperature while the cake is baking and cooling.

  • Article

    Birthday Cakes

    Surprise someone on their special day

  • Recipe

    Vanilla Layer Cake with Whipped Rum-Ganache Icing

    This cake is best served at room temperature. Store it in the refrigerator, but take it out about 30 minutes before you intend to serve it. Note that the ganache…

  • How-To

    Risk-Free Royal Icing

    Royal icing carries a very slight risk of salmonella infection from the raw egg whites used to make it. If you want to eliminate that risk completely, use pasteurized whites,…

  • How-To

    How to Decorate Cookies with Royal Icing

    A blend of egg whites and confectioners’ sugar, royal icing hardens to a durable, rock-hard consistency when allowed to dry. Start by making a batch of Royal Icing and then coloring…

  • Recipe

    Classic Royal Icing

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