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THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Mother’s Day

GIFT: Sugar-Free, Gluten-Free Cheesecake


Delicious cheesecake, sugar-free and gluten-free. Photo courtesy Cinderella Cheesecake.


For a cheesecake-loving mother who has given up sugar, here’s a find: sugarless cheesecake from Cinderella Cheesecake Company.

It’s sweetened with maltitol, the finest-quality sugar substitute, and has a gluten-free cinnamon cracker crust.

The classic-style cheesecake recipe also includes cream cheese, eggs, sour cream, natural vanilla flavoring. It tastes just as it should: rich, creamy, wonderful. Sugar-free observers, rejoice!

Cinderella Cheesecake Company is a family-owned business founded in Riverside, New Jersey in 1965 with a broader product line. But by the early 1980s, the cheesecake business was so rocking that founder Alfred Rezende decided to drop the other baked goods to focus on expanding the cheesecake operation.

The company sells cheesecakes to distributors, restaurants and non-profit groups for fundraisers, as well as direct to consumers online.

In addition to the No Sugar Added cheesecake, the company makes conventional cheesecakes in Almond Amaretto, Egg Nog, Mango, Pineapple, Plain, Pumpkin, Sampler (two slices of each flavor), Southern Pecan, Washington Cherry and White Chocolate Peanut Butter.

All cheesecakes are eleven inches in diameter and precut into 16 slices. A four-pound cheesecake is $38.00. It freezes nicely.

Get yours at



TIP OF THE DAY: Homemade Layer Cake


You can make this at home, topped with Callebaut Crispearls. Photo courtesy Sweet Street Desserts.


Nothing says love like a homemade cake: for birthdays, Mother’s/Father’s Day, graduation or or other special occasion. Whether you use a cake mix or measure from scratch, it’s fun to bake a cake.

And it’s very much appreciated by the honoree. Our friend Beth’s children, ages 7 and 10, know enough to appreciate mom’s homemade birthday cakes to store-bought options.

Over the years, many people have asked our opinion on cake mixes. Here it is:

Essentially, a cake mix saves you the time and mess of measuring the dry ingredients: flour, sugar, baking soda, cocoa powder, etc. It also includes the flavorings—vanilla, orange, whatever. People who don’t like measuring should reach for the box.

What we personally don’t like is using oil instead of butter. Others may not notice; but if it doesn’t taste buttery, we don’t want to spend our cake and cookie calories.

And of course, a from-scratch recipe that’s enhanced with buttermilk, cream cheese, sour cream, fresh citrus juice or zest, and so on will be better tasting.


We totally avoid the canned frostings most people buy to go along with a cake mix. To borrow a line from Snapple, most canned frosting is not made from “the best stuff on Earth.” Here are the ingredients to Betty Crocker’s Rich & Creamy Vanilla Frosting:

Sugar, Partially Hydrogenated Soybean and Cottonseed Oil, Water, Wheat Starch, High Maltose Corn Syrup, Contain 1% or Less of Salt, Distilled Monoglycerides, Colored with Artificial Color, Yellows 5 & 6, Polysorbate 60, Sodium Stearoyl Lactylate, Sodium Acid Pyrophosphate, Natural and Artificial Flavor, Citric Acid, Nonfat Milk, Freshness Preserved by Potassium Sorbate

Why eat cottonseed oil and corn syrup, when in 10 minutes you can make real buttercream, which tastes great?

All you need is a stick of butter, a cup of confectioners’ sugar, 1/4 cup whole milk and the flavoring of your choice: 1/2 teaspoon vanilla extract, 4 ounces chocolate or 1 teaspoon instant coffee. Just blend them together and ice away. The toughest part is waiting for the butter to soften!

Here’s the full recipe.



A special occasion deserves a festive garnish. You can turn a homemade or store-bought layer cake into something special with a simple sprinkle of edible cake decorations.

In addition to chocolate chips (or other flavors), homemade chocolate curls (scrape a chocolate bar with a vegetable peeler), coconut and candies, there are:

  • Bright-colored or pastel confetti
  • Callebaut Crispirls, chocolate-covered cereal balls in dark, milk and white chocolate
  • Dragées in single colors, multicolor “Harlequin,” gold and silver
  • Gold glitter stars
  • Sugar pearls, in white, pastels, multicolor and metallics
  • White pearl shimmers
    If you live near a baking supplies store, go browsing. Otherwise, browse online until you find your ideal decorations.



    Sprinkle festive decorations atop your cake. Photo courtesy Wilton.


    Here’s an article about the different types of cake decorations.



    VALENTINE’S DAY: Drink Pink


    Chandon California Rosé is a sparkling rosé wine that’s less than half the price ($24) of a French rosé Champagne. The company also makes Sparkling Red from Zinfandel ($30), Reserve Pinot Noir Rosé ($35) and Etoile Rosé ($50). Photo courtesy Chandon.


    Heading out to the liquor store to pick up a bottle for Valentine’s Day? Here are some tips:

    Don’t purchase a vintage year Champagne. Vintage champagnes typically need to be laid down for 10 or 15 years to reveal their glorious nuances. Knowledgeable people who buy them don’t plan to drink them anytime soon. Instead, you’ll save money and have a better taste experience with nonvintage Champagne.

    Do look for rosé Champagne, as “real” pink-hued Champagne is called. Fuller in body with a deeper flavor, it’s our personal favorite. (It’s also pricier due to the extra steps required to extract the pink color. Taittinger Brut Prestige Rosé is a beauty, with the greater roundness that rosé Champagnes have. It’s priced in between the nonvintage and vintage Taittingers, around $65.00.

    Don’t buy anything called “Pink Champagne.” It is not French but inexpensive wine, carbonated and colored pink. Authentic rosé Champagne (and other natural rosé wines) get their color by extracting it from the grape skins into the white juice.

    Do look for non-Champagne rose sparklers. Two of our favorites: [yellow tail] Bubbles Rosé from Australia (yes, it’s spelled lower case and in brackets) and Martini Sparkling Rosé Wine from Italy. Both are not much more than $10 a bottle, but don’t let the price fool you. They’re delicious! Another favorite, Chandon Rosé, from California is about $22.00.

    If you want Champagne with dessert, look for a sec- or demi-sec Champagne*. These are vinified for sweeter foods (i.e., extra dosage is added for sweetness). Brut Champagnes are not vinified to pair with desserts, and will seem too astringent if you drink them with sweeter foods. Sec Champagnes also go well with foods that typically pair with sweeter wines, such as foie gras, lobster and double-creme/triple creme cheeses (our idea of a perfect meal).

    If you don’t want sparkling wine, buy rosé, a pink still wine.


    Here are some of our favorite Valentine wines.

    More of our favorite rosé Champagnes.

    Whatever is in your glass, have a delicious Valentine’s Day.

    *While sec means “dry” in French and demi-sec means “half dry,” as the terms refer to Champagne, they indicates sweetness.



    RECIPE: Red Velvet Pancakes


    Red velvet pancakes: use seasonal garnish
    for July 4th, Christmas, Valentine’s Day or
    Mother’s Day. Photo courtesy Taste Of


    For a special Valentine’s Day breakfast, brunch or lunch, Taste Of Home magazine suggests these red velvet pancakes.

    Red food works for July 4th and Christmas, of course. Just vary the garnish:

  • Christmas: mint leaf or sliced kiwi (or make green whipped cream!)
  • Valentine’s Day: red berries
  • July 4th: whipped cream, crème fraîche or mascarpone; plus blueberries
    Note that the recipe below is for a party-size batch of pancakes—five batches of 16 pancakes per batch.

    However, the mixed dry ingredients can be divided into five batches, which can be stored in a cool, dry place for up to 6 months. You can use the recipe as a guide to make smaller amounts.

    Or, make the five-batch lot, and give the four extra batches as Valentine gifts—tied with a red ribbon.


    Prep time is: 30 minutes, cooking time is 15 minutes per batch.

    Ingredients For 5 Batches (10 Cups Mix Total)

  • 10 cups all-purpose flour
  • 1-1/4 cups sugar
  • 2/3 cup baking cocoa
  • 6 teaspoons baking soda
  • 4 teaspoons baking powder
  • 5 teaspoons salt
    Additional Ingredients (For Each Batch)

  • 2 cups buttermilk
  • 2 eggs
  • 2 tablespoons red food coloring
  • Butter and maple syrup

    1. COMBINE the first six ingredients in a large bowl. Place 2 cups in each of five resealable plastic bags or containers.

    2. PREPARE pancakes: Pour the mix into a large bowl. In a small bowl, whisk the buttermilk, eggs and food coloring. Stir into the dry ingredients just until moistened.

    3. POUR the batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown.

    4. SERVE with butter and syrup.



    RECIPE: Red Velvet Raspberry Truffles

    Surprise your Valentine with a beribboned box of homemade red velvet chocolate truffles with luscious raspberry flavor. The insides are the color of red velvet cake.

    McCormick, which contributed this recipe, specifies baking chocolate; but these will taste so much better if you use couverture—higher quality chocolate that chocolatiers and pastry chefs use. Look for 60% to 70% couverture from Guittard, Valrhona and other brands in cbaking supply stores or specialty food stores.


    Ingredients For 24 Truffles

  • 1 pound semi-sweet baking chocolate, divided
  • 4 ounces (1/2 package) cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon red food color
  • 1 teaspoon raspberry extract
  • Optional: sprinkles or other red, white or pink decorations; or white chocolate for a contrasting drizzle


    Make your own Valentine bonbons. Photo courtesy McCormick.


    1. MELT 8 ounces of the chocolate as directed on package; or in a double boiler.

    2. BEAT the cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add the melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

    3. SHAPE into 24 balls (about 3/4-inch). Place on wax paper-lined tray. Refrigerate until ready to dip.

    4. COAT and decorate only 12 truffles at a time (so the chocolate doesn’t harden). Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) for 1-1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap the back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place the truffles on a wax paper-lined tray. (If there are any “bald” spots on a truffle, cover them with the melted chocolate that remains on the fork.) Repeat with the remaining 4 ounces of chocolate and the remaining truffles.

    5. DECORATE: Garnish the truffles with colorful sprinkles immediately after dipping in chocolate. The sprinkles will adhere to the truffles as the chocolate coating sets in the refrigerator. Or, decorate truffles with a swirl of white chocolate. You can use a fork to drizzle white chocolate over the truffles.

    6. REFRIGERATE for 1 hour or until the chocolate is set. Store the truffles between layers of wax paper in an airtight container in refrigerator for up to 1 week.



    White cake with raspberry cream cheese frosting and filling. Raspberry extract is clear and won’t color the frosting by itself. Red food color was used to make the filling pink. Photo courtesy McCormick.



    Some people hesitate to purchase a bottle for only one recipe. Here are other uses for that raspberry extract:


  • Club soda/sparkling water
  • Hot chocolate
  • Hot or iced tea
  • Shakes and smoothies
  • Soft drinks, e.g., add to cola or ginger ale

  • Cake and cookies
  • Frosting
  • Raspberry brownies
  • Syrup for shaved ice



  • 6 ounces white baking chocolate
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 teaspoons raspberry extract
  • 2 cups confectioners’ sugar
  • 1/8 teaspoon red food color

    1. MELT the chocolate in a double boiler or a bowl placed over a pan of gently simmering water. Take care that the chocolate does not get too hot or it can scorch. Remove from the heat and cool for 5 minutes.

    2. BEAT the butter and cream cheese in a large bowl on medium speed, until light and fluffy. Add the melted chocolate and raspberry extract and mix well.

    3. GRADUALLY BEAT in the confectioners’ sugar until smooth. Add the food color and blend well.



    FOOD HOLIDAY: An Ice Cream Cake For National Strawberry Ice Cream Day


    Celebrate National Strawberry Ice Cream Day! Photo courtesy Waitrose.


    January 15th is National Strawberry Ice Cream Day. We love this easy strawberry ice cream cake adapted from British upscale grocery giant Waitrose. The company has a royal warrant to supply groceries, wine and spirits to Queen Elizabeth II and to Prince Charles.

    In this recipe, shortbread cookies substitute for the cake; but if you prefer, you can substitute finely cubed pound cake. You also can use strawberry ice cream instead of the vanilla.

    This dessert is also spot-on for Valentine’s Day, Mother’s Day and summer celebrations. Prep time is 15 minutes plus several hours or overnight for freezing.


    Ingredients For 10 Servings

  • 1 pint strawberries, washed, patted dry and hulled
  • 1 quart vanilla ice cream
  • 7 ounces all butter shortbread cookies, broken into small pieces
  • 4 tablespoons caramel sauce (or fudge sauce if you prefer)
  • Optional garnish: caramel sauce or strawberry purée

    1. THINLY SLICE 4 of the strawberries and roughly chop the remainder. Line a loaf pan with a double layer of plastic wrap, allowing for some overhang. Arrange the sliced strawberries on the bottom (it will become the top when unmolded).

    2. ROUGHLY CHOP the ice cream using a large knife, then mix it with the chopped strawberries and the shortbread pieces. Spoon half of the mixture into the loaf pan, patting down firmly so there are no air bubbles.

    3. DOT the caramel sauce on top of the ice cream, then cover with the remainder of the mixture, firmly smoothing over the surface. Fold over the overhanging plastic wrap and place the pan in the freezer for several hours or overnight, until the ice cream very firm.

    4. TO SERVE: Gently lift out the ice cream using the plastic wrap as handles, and remove the plastic wrap. Allow to soften for 10–15 minutes as needed; then cut slices with a large knife.

    5. PLATE the slices with an optional drizzle or dotting (use a squeeze bottle to create dots around the rim of the plate) of caramel sauce or strawberry purée.

    More than 5,000 recipes can be found at



    RECIPE: Chocolate Pudding With Strawberry Rose


    It’s really easy to make this beautiful rose
    garnish. Photo courtesy Driscoll’s.


    Here’s another special chocolate pudding recipe for National Chocolate Pudding Day, June 26th.

    Created by Driscoll’s, growers of premium berries, the elegant strawberry roses are actually very easy to make. Keep this recipe on file for anniversaries, Mother’s Day, Valentine’s Day and other special occasions.

    There‘s no need to make instant pudding when it’s easy to make from-scratch chocolate pudding, which tastes so much better. All you gain from instant is pre-measured dry ingredients: the cornstarch, sugar, cocoa, salt, plus powdered vanilla instead of liquid vanilla extract.



    For The Pudding

  • 4 ounces bittersweet chocolate, melted
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • Pinch salt
  • 2 teaspoons vanilla extract
    For The Rose Garnish

  • 1 package fresh strawberries (16 ounces)
  • 8 fresh mint leaves

    1. MAKE the pudding. Melt the chocolate. Whisk together 1/2 cup milk and cornstarch.

    2. BRING the remaining 1-1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat. Stir the cornstarch mixture, then add to the milk mixture in pan and bring to a boil, whisking constantly. Cook 1 minute.

    3. REMOVE from the heat and stir in melted chocolate and vanilla. Spoon into glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

    4. MAKE the roses. Hull 16 strawberries by removing the green calyx. Take 4 strawberries and cut the tops off. These strawberries will be used as the center for the roses. Slice the remaining strawberries into eighths. These sections will become the rose petals.

    5. ARRANGE the sliced strawberries around the pudding, making sure the ends of the slices are facing out and extend slightly beyond the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished, add the cut strawberry to the center and garnish with mint leaves. Serve immediately.



    RECIPE: Hummingbird Coffee Cake

    The recipe for Hummingbird Cake, a southern tradition like Red Velvet Cake, was first submitted by a reader to Southern Living magazine and published in the February 1978 issue.

    There was no explanation of the name, but Food Timeline cites a 1985 article in the Arkansas Gazette that says the cake also was called Cake That Doesn’t Last, Cake That Won’t Last, Granny’s Best Cake and Never Ending Cake. (We’re down with Hummingbird Cake.)

    Originally made as a layer cake (but also made into cupcakes), the batter includes bananas, crushed pineapple and pecans or walnuts, and the cake is filled and frosted with cream cheese frosting and typically topped with more chopped nuts. Think banana nut cake with pineapple and cinnamon.

    It’s popular for Mother’s Day, but why not make one for Dad?

    This recipe is by Annie for She adapted the layer cake into a brunch coffee cake.



    Hummingbird Cake, a traditional southern layer cake, reinterpreted as a coffee cake. Photo courtesy Go Bold With Butter.


    Annie writes: “This year I decided to put a brunch-worthy spin on this classic Mother’s Day cake. The banana, pineapple and yogurt all ensure that this cake stays moist and tender. This cake is very simple to put together and is a lovely contribution for any brunch, Mother’s Day or otherwise.”

    She incorporated better-for-you ingredients, including whole wheat flour and lowfat yogurt. (It’s not a healthy recipe, but every little bit helps!)


    Ingredients For 1 Cake/16 Servings

    For The Cake

  • 8 tablespoons (1/2 cup or 1 stick) unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup all-purpose flour, plus more for preparing the pan
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional)
  • 1 cup low-fat plain Greek yogurt
  • 2 mashed bananas (about a scant 1 cup)
  • 2/3 cup shredded coconut
  • 1 cup finely chopped pineapple


    The classic Hummingbird Cake was a layer
    cake. Photo courtesy Wholesome


    For The Glaze

  • 2 ounces cream cheese, softened
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3/4 cup confectioners’ sugar, plus more as needed

  • 1/3 cup shredded coconut
  • 1/3 cup coarsely chopped walnuts, macadamia nuts, or pecans

    1. PREHEAT the oven to 350°F. Thoroughly butter a bundt pan. Coat the inside with flour, tapping out the excess.

    2. COMBINE 1 cup all-purpose flour, 1 cup whole wheat flour, baking powder, baking soda, salt and cinnamon in a small bowl. Whisk to blend; set aside.


    3. COMBINE butter and sugar in the bowl of an electric mixer. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Mix in the eggs one at a time, blending well after each addition. Blend in the vanilla and coconut extracts. Beat in the yogurt until well incorporated.

    4. TURN the mixer to low speed and beat in half of the dry ingredients, mixing just until incorporated. Beat in the mashed bananas and then the remaining dry ingredients, again mixing just until incorporated. With a silicone spatula, gently fold in the coconut and chopped pineapple.

    5. TRANSFER the batter to the prepared bundt pan and smooth into an even layer. Bake, rotating halfway through baking, until a toothpick inserted in the cake comes out clean, about 50-55 minutes. Let cool 20-30 minutes in the pan placed on a wire rack. Gently loosen the cake from the sides of the pan with a knife, and carefully turn out onto the cooling rack. Allow to cool completely.

    6. MAKE the glaze: Whisk together all ingredients in a small bowl. If the glaze is too thin, whisk in more confectioners’ sugar. If the glaze is too thick, whisk in additional milk 1 teaspoon at a time. Drizzle the glaze over the top of the cooled cake. Sprinkle with shredded coconut and chopped nuts for garnish. Let glaze set before slicing and serving.



    TIP OF THE DAY: Fondant Cake Topper

    Here’s an idea to turn a plain cake into a stunner for Mother’s Day. All you need is the cake, fondant and a cookie cutter.

    But there’s a bonus below: an absolutely delicious, old-fashioned ginger-sultana cake, courtesy of the England’s high-end food store chain, Waitrose.

    Whether you buy or bake the cake, people will ooh and ahh over the beautiful rosette topping.


    Fondant (sometimes called fondant icing) is a coating for cakes that is made from sugar and water, cooked to the soft-ball stage and then stirred or beaten to a creamy mass. It dries to a smooth, opaque matte finish and can be colored and/or flavored or left white.

    Fondant is formed into a dough, rolled out and laid over cakes (typically wedding cakes) or petit fours. It not only gives the cakes a smooth and elegant appearance, but acts as a preservative and protection: The dense fondant keeps the cake underneath moist for the extra day it may take to assemble and transport. Also, fondant does not mar easily like buttercream.



    A rosette cake topper, made from petals of fondant. Photo courtesy Waitrose.


    We enjoy the taste and texture of fondant, although some people don’t care for the thickness or flavor. It should be noted that commercial fondant, bought already prepared, does not achieve the glory of made-from-scratch fondant. Homemade fondant can be addictively delicious, especially to people who like marshmallows.
    Other Types Of Fondant

  • Poured fondant is very smooth and shiny and typically used for decorating and filling cakes.
  • Sculpting fondant can be formed, like marzipan, into shapes and embellishments.
  • In the world of confection (as opposed to cake and pastry), fondant has a different meaning altogether. Among other things, it’s the creamy, white crystalline filling for maraschino cherry and other bonbons. Here’s more in our Chocolate Glossary.


    It’s easy to make a beautiful petal topping
    with fondant: scoop, roll, cut, place. Photo
    courtesy Fondarific.



    Prep time is 15 minutes, cook time is 35–40 minutes. The cake serves 8–10.


  • 1/2 cup butter
  • 1/2 cup dark brown muscovado sugar
  • 1½ cups golden syrup, plus 2 tablespoons
  • 3 pieces stem ginger*, finely chopped, plus 2
    tablespoons syrup from the jar
  • 1 cup self-rising flour†
  • 3 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1/3 cup plus 1 tablespoon sultanas (golden raisins)
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 2 cups white fondant

    *You can buy or make stem ginger: Blanch peeled, diced fresh ginger in boiling water for about 10 seconds; drain water and repeat process two more times. In a different saucepan, make a sugar syrup and then add the ginger, simmering for 20 minutes. Remove from heat, cool and store in an airtight container in the fridge.

    †Self-rising flour is flour with baking powder and salt already added. It is traditionally milled from softer, lower protein wheat; and it produces softer, more tender baked goods than all-purpose or higher-protein flours. If you don’t want to buy a bag, you can make a home version: Combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.

    1. PREHEAT the oven to 356°F. Grease and line the base of an eight-inch-round cake pan with nonstick baking parchment.

    2. PLACE the butter, sugar, 1 cup of golden syrup and the chopped ginger and syrup together in a small saucepan and heat gently, stirring until the butter has melted.

    3. PLACE the flour, ground ginger, baking soda and sultanas in a large bowl.

    4. WHISK together the eggs and milk in a pitcher. Pour the melted syrup mixture and the egg mixture into the bowl of flour and beat well with a wooden spoon until blended. Pour the mixture into the prepared cake pan and bake for 35–40 minutes, or until a skewer inserted into the center of the cake comes out clean.

    5. LEAVE the cake to cool in the pan, then invert the cooled cake onto a serving plate so that the flat bottom is on top. Brush with the remaining golden syrup.

    6. ROLL out the fondant on a sugar-dusted surface to the thickness of a pound coin. Using a 1- to 1-1/2 inch diameter cookie cutter, stamp out as many discs as possible (you should get 55–60 pieces). Arrange an overlapping ring of fondant discs around the edge of the cake. Continue to arrange the overlapping discs towards the center of the cake, alternating the direction in which the circles overlap each other so that each ring forms a rosette pattern. Allow the icing to set for a couple of hours before slicing and serving.
    There are more than 5,000 recipes can on the Waitrose website. Dig in!



    MOTHER’S DAY: Chocolate Crowns From Maggie Louise


    Chocolate for a queen. Photo courtesy
    Maggie Louise Confections.


    To show Mom that she’s your queen, treat her to these white chocolate crowns from chocolatier Maggie Louise, filled with chocolate sea salt caramel.

    Called “The Sophronia,” it was inspired by Maggie’s memories of the royal pomp and circumstance of London.

    The intricate crowns are made with El Rey’s famed Icoa white chocolate, then filled with hand-crafted chocolate caramel and dotted with Maldon sea salt.

    A six-piece box, beautifully packaged, is $15.00. Get yours at




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