Filling Archives - Wow! Is that really edible? Custom Cakes+ Cake Decorating Tutorials

Delicious Homemade Lemon Curd

Fri, 30 Apr 2021 13:30:51 +0000

Do you like lemon curd? I absolutely love it. If you have been following us on the blog, you know we love making Meringue buttercream (Swiss or Italian). But, there are usually a lot of egg yolks leftover. So, what do you do with the excess egg yolks? Solution: make curd of course, you can make orange, lemon, or lime. Homemade lemon curd is super easy to make and only uses five ingredients. It is tart, sweet, and delicious, you can eat it with a spoon. If you love lemons, then this is for you. What is Lemon Curd? Lemon curd is a tangy filling that is made using egg yolks, butter, sugar, and lemon juice that has been cooked until thickened and is stored in the refrigerator. Egg yolks are essential to the recipe in that they add richness and thickens the curd. It can be store-bought, but nothing beats homemade especially since it is so easy. How do You Use Lemon Curd? Lemon curd can be used in many ways. It can be used as a topping or a filling. It is perfect for pies such as lemon meringue, scones, and as a filling for cakes, and cupcakes. I made curd for the first time for a lemon fanatic, many years ago and I was hooked. Use it to increase the flavor of vanilla cupcakes, lemon cupcakes, or lemon cakes such as this lemon blackberry cake. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Ingredients/Materials This is such an easy recipe, you only need five ingredients and one of which is used twice, and that’s the lemon. The five ingredients are egg yolks, sugar, lemon juice, lemon zest, and cold butter. In addition to the five ingredients, you are going to need a wire whisk, a heatproof bowl, strainer, food thermometer, and a saucepan (preferably one that is thick on the bottom). How to Make Lemon Curd Separate the yolks from the whites one at a time and add them to a bowl. The best time to separate eggs is when the eggs are cold. Add the yolks, sugar, lemon zest, and lemon juice to a small saucepan over medium heat. Whisk constantly to prevent the eggs from becoming scrambled. Remove it from the heat once the mixture has thickened enough to coat the back of a spoon and right before it comes to a full boil. In addition, use a kitchen thermometer to make it has reached 165 degrees. This makes sure it is safe to eat. Then add the cold butter. Mix until the butter has fully melted. Use a heatproof bowl and a strainer, strain the lemon curd into the bowl. I used a measuring cup. You should get between 1 1/2 cups and 1 2/3 cups. Then place plastic wrap on the surface of the curd, and refrigerate overnight. The curd will thicken up even more as it sits. Keep it refrigerated until ready to serve. That’s it easy homemade curd. If you like this recipe, don’t forget to share the love. Until next time happy caking. Easy homemade lemon curd recipe that is tangy, and delicious made using only five ingredients.

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Easy Homemade Caramel Sauce

Mon, 01 Mar 2021 14:30:31 +0000

Skip the store-bought caramel sauce. This homemade caramel sauce is so easy. Made with only six ingredients, it is delicious and comes together in less than 15-minutes. Caramel sauce can be used as a cake/cupcake filling, drizzle over ice cream or cake, or to flavor buttercream. Caramel to me is like chocolate. It’s so good you have to try everything humanly possible not to drink it with a spoon. I learned how to make homemade caramel sauce many years ago. Moreover, to my surprise, it was so easy. Of course, no crazy ingredients are included. You know the ones that you can’t pronounce. Also, no high fructose corn syrup. After making your own, you won’t go back to the other stuff. This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. Ingredients needed to make Caramel sauce Caramel/liquid gold needs only six ingredients: sugar, butter, corn syrup, water, vanilla extract, and heavy cream. While it is tempting to eliminate an ingredient, don’t do it. Each ingredient is essential to making the best caramel sauce. Granulated sugar– granulated sugar is the base of the sauce. When combined with water makes the most beautiful amber color sauce. Water-Water is used to melt the sugar. Butter– Everything is better with butter right? Butter helps stop the browning and makes the caramel pourable. Light Corn Syrup– Corn syrup makes the sauce nice and smooth. Also, it helps prevent graininess that can arise from crystalized sugar or overcooking the sauce. Heavy cream– heavy cream makes the caramel creamy and stops the caramelization process. Vanilla extract– vanilla adds flavor to the caramel, use only the best vanilla. Deep pot– any pot will do, but the best is a pot with a heavy base to make the sugar melt evenly. How to Make Caramel Sauce There are few things you need to keep in mind when making caramel sauce. One, use a deep pot, this prevents the caramel from spilling all over the place. Two, it is essential not to move away from the stove at any time. This prevents the sugar from over-browning (bitter) and burning (extremely bad). Three, the heavy cream will cause a reaction, remove the pot from the stove and place it in the sink to handle any spill. Four, do not try to make too much sauce at once. If you are, make sure the pot is large enough, for the reasons mentioned above. Now that’s out the way, here is the step by step: Heat the sugar and water over medium heat in a deep pot. I used a small pot, but you can see how much room is in the pot. Once the sugar reaches an amber color, add the butter. The heat from the sugar should melt the butter. Once the butter is melted, remove the pot from the stove and add the heavy cream slowly. Stir to incorporate the cream. Then, add the vanilla and the corn syrup. Let the caramel sauce cool in the pan. As it sits, it will darken and thicken. The whole process should take about 10 minutes or so. Store in the refrigerator for up to 10 days. Once in the refrigerator, it will harden a bit, place in the microwave for 30-second intervals until it is melted again. Stir between each interval to see if it is at the right consistency. Now you are ready to use it any way you like. See if you can resist licking the back of the spoon. How to Fix Grainy Caramel Sauce The best way is to use corn syrup. Add a teaspoon of corn syrup at a time to the sauce fix any graininess. Can I Substitute Brown Sugar for White Sugar to Make Caramel? Yes, you can, brown sugar gives it a great flavor. That was easy right? If you like this recipe, don’t forget share and to pin it for later. Other Useful Cake Fillings Pineapple Jam Orange Jam Peach Jam Until next time happy caking. Make your very own homemade caramel sauce in a just few minutes using only five ingredients.

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How to make easy Homemade Peach Jam

Sat, 24 Aug 2019 11:01:37 +0000

A few weeks ago, my son went peach picking and brought home some juicy peaches. While I love peaches, there was no way I was going to be able to eat that many. I decided right then and there I was going to make peach jam, peach cupcakes, and if I had enough left over a peach cake. This peach jam is super easy to make, and only uses three ingredients. I know that sounds like a lot, but I was in the groove. So I went with it. As soon we walked in the door, I started cutting them up, and they were so beautiful inside. Let’s talk about using jams in a cake I have shared a few jam recipes with you on the blog such as strawberry jam, blueberry jam, and blackberry jam. I love using homemade jam in cakes because one I know what ingredients are in the jam and two it enhances the flavor profile of any cake. Think, the traditional vanilla and chocolate cake. Jam makes such a difference in the cakes. It can be used as a filling or to make a particular flavor cake. Even though my vanilla recipe is delicious, sometimes it needs a friend. Lately, I have been recommending flavors to my cake customers because vanilla on vanilla is just plain boring. What’s your view on this? This page may contain affiliate links which means that I may earn a small commission if you purchase from any links directed from this website. I only recommend things that I use and the classes I have taken. Wowisthatreallyedible is a participant in the Amazon Services Associate Program. As an affiliate of Amazon, we place custom links in blog posts (such as this one). Thank you very much for your ongoing support. What do you need to make peach jam? To make peach jam, you need only three ingredients: peach, sugar, and fresh lemon juice. You may choose to crush the peaches in the beginning or at the end. I prefer the chunks in my jam because you get a small piece of peach in every bite. Seriously, I am salivating writing this post because it’s so good. The next step is to cook it down until it starts to have the bubbles on top. Steps for making peach jam Remove the skin and seed from the peaches; you can peel them or blanch the skin off using hot water. Cut the peaches into small chunks. You may crush them as well, but that’s optional. Add the sugar. Then add the lemon juice Cook for about 10 to 15 minutes on medium heat. Crush the peaches or place them in a food processor or the Nutribullet. I like to leave some chunks in my peach jam. Delicious and easy peach jam made with fresh peaches, with no pectin added. That’s how to make an easy homemade peach jam. Add to cake as a filling or make a peach cake or peach cupcake. Store in an airtight container in the refrigerator for up to two weeks. Need it longer, add it to a freezer-safe bag and store it in the freezer for up to a month. If you like this post, don’t forget to give it a rating and to pin this post for later.

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