Strawberry Meringue Buttercream
This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.
French for "crunch in the mouth," croquembouche is a tower of cream puffs held together by hot caramel. Martha makes the dessert even more showstopping by turning the pastries pink and filling them with strawberry buttercream.
Martha's Swiss Meringue Buttercream
Famous for its smooth, silky texture and a flavor that is not saccharine, Swiss meringue buttercream is perfect for desserts like layer cakes that need a lot of frosting and could run the risk of tasting too sweet. The finished buttercream will be stable—meaning it won't separate and turn grainy—and is easy to work with: it spreads over cakes like a dream, takes well to food coloring, and can be piped into all sorts of creative designs.
Berry Layer Cake
A blueberry-studded triple-decker cake is decorated with swirls and rosettes of frosting flavored with black raspberry jam, followed by a tumble of fresh berries.