Wednesday, July 20, 2016


I wonder how you feel about eclairs. What you know about them. For example, right now there's something of a renaissance in Paris when it concerns eclairs. Fauchon's Cristophe Adam started a revolution by creating inventive designs and flavors on the slim, crisp choux bodies. He went on to open his own shop, L'éclair de Génie. You guessed it. It's all about eclairs.

One thing you have to know about baking this wonderful pastry is that they need to be crisp and a lovely golden brown. In order to stand up to the filling and still maintain a semblance of structure, you have to bake them until they caramelize. This is also crucial for flavor.

Want to know more? Well, it just so happens that I've got an online class on just the subject...and so much more! Here's a little preview.

Thursday, June 16, 2016


I've been piping buttercream roses for the past week. Yes, I had a project but now I can't stop. I won't stop. It's akin to the addictive nature of knitting, when the process hijacks your hands and the next thing you know you've got a kitchen full of scarf (or a field of buttercream roses). "A post!  I'll write a post! And Ray can shoot a Cake Magic video! That's how I'll put these roses to use!" 

After further thought, I realized perhaps simply piping a rose wasn't all that much fun unless there's cake invited to the piping party. I came up with the rose push-pop cake because who doesn't love a push-pop filled with cake...topped with a rose? 

Wednesday, May 25, 2016

Chocolate Peanut Butter Cake with Toasted Marshmallow Frosting and a BIG ANNOUNCEMENT!

I'm delighted to announce that my new cake decorating video endeavor, Make Cake Magic, has launched!  So now, when a cake or tart warrants special moving image treatment, I'll be posting a demo on the new site!

To celebrate, I made a chocolate cake filled with luscious peanut butter mousse.  It's festooned with toasted marshmallow frosting.  You can see how I made the frosting and how I coated the glorious confection at along with a host of other delightful cakes.


Check back often as I'm baking and Ray's shooting and editing furiously, so new demos will be up weekly and if there's anything you'd like to see demonstrated, give me a shout on Facebook.

Tuesday, April 26, 2016


It snowed today.  In case you don't have access to a calendar, you should know that it's almost May.  Just before it really got ugly, before the ducks and Mama started running around in a honking frenzy to warn me that the sky was falling, it was raining.  Rain mixed with ice shards but still rain. I heard the mail truck pull up to the house and I ran out to save our kind mail woman a trip onto our slippery walkway.

"Vermont fertilizer," she said, gesturing to the icy deluge.  "It's supposed to make the grass green."

Friday, April 22, 2016

Happy Earth Day!

Happy Earth Day, sweet people!

I send you greetings from my little spot of green in Vermont, where making Cake Magic is my great joy and there's no better reason to make a cake than to celebrate our Big Blue Marble.

I also wanted to share a recipe for CHURROS, that crispy fried sweet dough miracle that make me thank goodness I'm alive on this spinning orb.  You an get the recipe and watch my churro segment from this week on Today Show.  Click HERE to get all the sweetness.

Happy weekend!

Monday, March 21, 2016


As much as I love going over the top when it comes to baking, shoving dozens of steps into the creation of a solitary dessert, there are days when only simple will do.  No mixer, loaf pan kinda simple.  Today's that day.

But let's get one thing straight, I didn't skimp on delicious.  All the delicious is there in this dump and stir wonder of a supple and moist (ugh) cake.  I've not been entirely true to the origins of the French staple upon which this is based, either. I messed with a few ratios and added a few things.  Even then, it's dead simple.  And delicious.  Let's not forget about the delicious.


And in case you've ever wondered what to do with hulled strawberry tops, my top three choices are:  (1)  freeze them for smoothies, (2) put them in the compost pile or, the last and best option, (3) give them to your chickens.  There's nothing better than watching a chicken's goofy run when you tell it they're getting a strawberry snack.

Friday, March 18, 2016


If you garden, you know full well that it's not the carrots you have to look out for when you've got rampaging bunnies in your  yard.  It's the lettuce and cabbage.  Carrots are tucked in the earth, their frondy heads just peaking above the surface.  All the juicy stuff is well hidden.  But those tender leaves of the cabbage, they are easy pickins for a hungry bunny.  And boy, those rascally rabbits sure like their cabbage.

Knowing this, when I was developing this year's Easter dessert, I thought it only right to give my marzipan bunny the things she likes most:  carrots AND cabbage.  I think you'll enjoy them just as much as she does.