I like Kool-Ade powder in regular American-style buttercream. It’s like eating sour candy!

But cake can be so much more than American-style buttercream! What about cakes frosted with whipped cream? Ganache? Whipped ganache? A delicate layer of fruit-flavoured Swiss meringue buttercream? Barely-sweet custard fillings or nutty daquoise? Coffe cakes with just a sprinkle of cinnamon sugar or a drizzle of…

I’m all for glorious excess when it comes to desserts, but can’t condone this. My main objection to this is that soggy pie crust is an abomination. Pie crust is also a pain in the ass to make, so I am going to be pissed if I bothered getting flour everywhere just to make something that would have been better without…

Yes please