HOW TO MAKE LIGHT AND DELICATE YELLOW CAKE

Whipped egg whites are the secret behind this light, delicate, moist yellow cake. Watch and learn how Thomas Joseph, Kitchen Conundrums, helps you tackle the science behind yellow cake, to create this light-textured and delicate yellow cake. Decorate each layer with Chocolate Frosting for a spectacular birthday or special-occasion dessert!

Light and Fluffy Yellow Cake
Makes two 9-inch cakes

You’ll need: Two 9-inch round cake pans lined with parchment

8 ounces (2 sticks) unsalted butter, softened, plus more for pans
3 cups cake flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups granulated sugar
4 large eggs, separated (egg whites whipped to stiff peaks)
1 teaspoon pure vanilla extract
1 cup buttermilk, room temperature

*** For directions watch the video.

Want more yellow cake recipes? Try these…

Gooey Butter Cake recipe
Gooey Butter Cake
Individual Boston Cream Pies recipe
Individual Boston Cream Pies
Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce recipe
Mini Pineapple Upside-Down Cakes with Rum Caramel Sauce

HOW TO MAKE RED ROSE PETAL CAKE

Watch and learn how to make a simple yet elegant red rose petal cake decoration using gum paste fondant, with Ron Ben-Israel, world renowned cake designer, where he shares many tips and tricks of the trade.

You’ll need: Rose Petal Gum Paste Fondant Cutter Set

Want more Ron Ben-Israel’s recipes? Try these…

red rose petal cake
Ron’s Raspberry Rugelach
Chocolate Layer Cake
Ron’s Chocolate Layer Cake
Ron’s Vanilla Cake with Pistachio and Apricot Buttercream
Ron’s Vanilla Cake with Pistachio and Apricot Buttercream

HOW TO MAKE THE BEST LEMON CURD RECIPE

I love lemon curd! I always have a jar ready for me to spread the lemon curd over toast, scones, English muffins, or shortbread cookies or to fill cakes and tarts. Lemon curd is make by gently cooking a mixture of fresh lemon juice, sugar, butter, and eggs until thickened. It is very easy to prepare. Watch and learn a method of making lemon curd that is guaranteed to come out silky and smooth, without straining! This recipe will keep in the refrigerator for a week and in the freezer for 2 months.

Lemon Curd
Makes about 2 cups

You’ll need: a handheld mixer

3 oz. (6 Tablespoons) unsalted butter, softened at room temperature
1 cup granulated sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest

*** For directions watch the video.

Want more lemon recipes? Try these…

Meyer Lemon Cupcakes
Baby Lemon Cheesecakes
Lemon Scented Pull Apart Coffee Cake