There’s something about tearing open that silver foil packet and catching the first hint of toasty, sugary pastry that’s pure childhood magic. But making toaster pastries at home—flaky, buttery, fruit-filled, and maybe even drizzled with glaze—takes that nostalgia to another level. Think less vending machine, more Sunday-morning bake shop. Homemade […]
Makes 16 servings Carrot Cake Batter Cream Cheese Frosting Cupcakes Frosting Chef’s notes: If you have grating or shredding disks for your food processor, you can select how coarse or fine you want your grated carrots to be. The more finely you grate your carrots, the finer the texture of […]
Since you are a DISH member, we know that you likely have dessert ambitions beyond the classic cookies and coffee. And why shouldn’t you? The world of pastry is exciting and decadent! If you are home channeling your inner pastry chef, designing a composed, or plated, dessert for your next […]
Makes about 5 cups, or enough to fill and ice an 8- or 9-inch cake
Makes about 150 individual candies This basic recipe can be used in many different ways: poured into molds, poured into pools with a stick for lollipops, put in a pan and cut before it completely cools, or dipped into to make candied apples or candy-dipped fruits, to name just a […]
Makes about 6 cups Italian buttercream starts with a very stable meringue, making it creamy and light, but also very sturdy. It is almost impossible to mess this recipe up, so don’t panic. If your buttercream appears melted, it means it’s too warm. Place the whole mixing bowl in the […]
This recipe makes a perfect classic sheet cake, which you can pair with any of your favorite frostings or chocolate ganache. Makes one 9- by 13-inch cake