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from Honest Cooking

Cardamon and Rosewater Pistachio Bundt Cake

rosewater cardamon pistachio bundt cake recipe. My cake baked at 35 min so monitor from about 33 to keep moist. I didn't like the honey cream so opted for a plain vanilla icing which worked well. Next time I'll add a light pistachio essence or even rosewater to icing.

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from Christina's Cucina

Mary Berry's Bakewell Tart and a BBC Good Food Show (Scotland) Ticket Giveaway

With raspberry jam on the bottom of the crust, filled with frangipane, sliced almonds and a sweet icing. I'm making it again, today!

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from Mail Online

The cake that thought it was a full English breakfast: Chef recreates foods from bacon and eggs to packet of Custard Creams using icing and sponge

The cake that thought it was a full English breakfast: Chef recreates anything from bacon and eggs to a packet of Custard Creams using icing and sponge | Mail Online

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from Live Well Bake Often

Homemade Salted Caramel Sauce

Homemade Salted Caramel Sauce perfect for topping on ice cream or almost any dessert!

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from livingbettertogether.com

Strawberry Milkshake Cupcakes

These Strawberry Milkshake Cupcakes have a vanilla malt base and are topped with a strawberry milk whipped cream frosting, sprinkles, and a whopper! Make them for an instant trip down memory lane.

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from Delia Online

All-in-one Sponge Cake with Raspberry and Mascarpone Cream

Victoria sponge cake. Incredibly easy as you just put all the ingredients in a bowl and whisk. Works every time. Good for making cupcakes too.

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Victoria Sponge Cake Recipe ~ It has a delicious raspberry jam and butter cream filling that takes the classic Victoria sponge to a higher level

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from The Frugal Farm Wife

Coconut Flour Cupcakes

These coconut flour cupcakes are completely grain-free, and SO yummy! Top them with a little whipped cream or meringue, and they're perfect!

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from NYT Cooking

Magnolia Bakery’s Buttercream Vanilla Icing

NYT Cooking: From the world-famous Magnolia Bakery, comes the ultimate buttercream icing recipe. With loads of butter, piles of confectioner's sugar and a generous glug of vanilla extract, how can you go wrong? It's simple, but spectacular. It goes great with their <a href="http://cooking.nytimes.com/recipes/11466-magnolia-bakery-cupcakes">cupcake recipe</a>, but it plays nice with almost any cake.

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