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Makes 6 cups If you refrigerate this buttercream, be sure to heat it and then whip it to a very soft, silky texture before using (like that of very soft butter); creating a perfectly iced cake is much easier when the buttercream is warm and soft. ¾ cup egg whites (from about 6 large eggs), [...]

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Lazy Daisy Cake

I went to a dear friend’s farewell party last night and I wanted to bring something but I didn’t have enough time to make anything complicated. Good thing I have a quick and easy recipe on hand from America’s Test Kitchen. It’s called Lazy Daisy Cake. This recipe makes one 8-inch square cake although there [...]

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