Made the confetti cake with cream cheese icing for my birthday. I wanted the cake to look like when you get a good ice cream cone with adequate sprinkle coverage! I made the cakes a day before and wrapped them well. I will say, as many others have commented before, that the cake was a smidge dry. Still a fun cake, with a great flavor of Funfetti without the chemical taste.
I’ve officially started Claire’s fruit cake in dessert person for the holiday season. It’s the first time I’ve ever made one so I’m super stoked! Anyone else ever made it before and if so, what are your thoughts?
For a Halloween party, I was going to make a caramel apple crisp. Any ideas about how to make it spooky? I thought about dyeing the crumble, but not sure.
Last year I made an apple pie with a spider lattice (that won me first prize at my work and I have a post about) I was going to do the crumble to make something slightly different and also it will be easier to make gluten free.
I appreciate your help!
This weekend is thanksgiving in Canada! Planning on making the caramelized honey pumpkin pie (3rd year in a row!) but also wanting to make an apple based one.
What are your recommendations? I’ve made the apple pie from DP but I want to try something different this year. 🍎🍏
I’m kind of ashamed that it’s taken me this long to finally do what I said I was gonna do: follow Claire’s croissant video
I know it’s a laborious recipe and that croissants are fussy. I don’t expect perfection, but with how much work is involved… I’d like to prepare as best as I can for a happy outcome
I’ll be making them this weekend, would love any and all advice, no matter how big or small the tips are
Thanks!!