Decorating Tip: A Touch Of Blue Makes White

I'm making lots and lots of French macarons filled with dark chocolate, toasted coconut and coconut buttercream for a wedding this weekend.

I wanted the macaron shells to be white so I used a decorating tip that I learned nearly 20 years ago when I was writing an article on homemade wedding cakes for The Yakima Herald Republic and interviewing wedding cake decorators.

The tip I learned is that just the smallest touch of blue coloring whitens a buttercream. The reason behind this is that blue is the complementary color of yellow, the color of the butter, so adding the blue negates the yellow and turns the buttercream white.

For the article I made my very first wedding cake. When it was done, I was so anxious for someone besides myself to see it that I called my dad who was at work.  It was in the middle of the afternoon but my dad, understanding my need to show off the cake, drove over to my house just to see it. He even brought his co-worker with him which I thought was so sweet.

The macaron batter is yellowish from the almond meal so the touch of blue trick worked like a charm. You have to be careful though to not add too much. All you need is to put the tiniest amount of blue coloring on the end of a toothpick and just touch the batter lightly with it. Then, mix the batter and watch the magic happen.

After baking the macaron shells I filled them with dark chocolate, toasted coconut and coconut buttercream. I love how these turned out.

The piped macarons.

After baking.

The shells, sorted into pairs.

Filling the macarons.

All done!

A Simple Cake

A simple cake can make a big impression.

When I want to "wow" without fussy details, I turn to a moist chocolate cake with fluffy white frosting.

This is the cake I made for my daughter Eleanor's birthday party because it's special and easy at the same time. So when you need a cake but have other things to worry about, make this cake.

My favorite cake recipe comes courtesy of Nigella Lawson. It's "Guinness Chocolate Cake" and it's moist, rich and foolproof. The best part is that it comes together in one pot and is mixed by hand. Easy easy easy.

I made two cakes for Eleanor's party but one layer topped with icing and maraschino cherries looks just as nice.

Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup cocoa powder
2 cups granulated sugar
3/4 cup sour cream
2 eggs
1 tablespoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking soda

Preheat the oven to 350 degrees and butter and line a 9-inch springform pan.

Pour the Guinness into a large saucepan, add the butter in slices and heat until the butter is melted. Turn off the heat and whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and pour into the beer mixture and finally whisk in the flour and baking soda.

Pour the cake batter into the greased and lined pan and bake for 45 minutes to 1 hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.


Easy Fluffy Frosting
1 egg white
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1 teaspoon vanilla
1/4 cup boiling water

Mix all the ingredients except the water in a deep mixing bowl. Add the boiling water and beat until stiff.