Hou's Caking
Hou's Caking Inspiring the next generation of sweet makers
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September 6, 2018 0 Comments Icings

Swiss Meringue Buttercream Recipe

My first introduction to swiss meringue buttercream was at Le Cordon Bleu.  I remember it wasn’t overly sweet but still pretty delicious.  I was mostly in love with how it felt.  I’m weird about texture, especially in my food.  I’m one of those people that hate pulp in orange juice and in lemonade.  So imagine how…

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royal icing
August 22, 2018 0 Comments Featured, Icings

Royal Icing Consistency Guide

Royal Icing Consistency is a HUGE deal in the land of cookie decorating.  We’ve all seen the cookies that are less than perfect.  I’ve been to stores and purchased cookies that were rock hard and not worth the money.  The same way the icing on the cake is a THING, the icing on the cookie…

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July 25, 2018 0 Comments Icings

Royal Icing Recipe

The story of my love affair with royal icing. For the first few years of my cake decorating life I really didn’t go after cookie orders.  I was intimidated by the whole royal icing situation and so whenever I did do cookies, they were fondant covered.  Now don’t get me wrong, fondant covered cookies are…

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July 25, 2018 0 Comments Cookie Recipes

Gingerbread (cutout) Cookies

During the holidays the first thing people think about is gingerbread houses and gingerbread cookies.  It wasn’t until the holiday season of 2017 that I decided I wanted to experiment with Gingerbread cookies, at the request of a repeat customer.  I struggle with overpowering tastes and ginger is one of those ingredients that can go…

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July 25, 2018 0 Comments Icings

American Swiss Meringue Buttercream

My journey to American Swiss Meringue Buttercream was an interesting decision One of the first things I learned doing cakes in a hot climate was that a crusting American buttercream is not always the best route to go.  I’ve done cakes were this budge was present from the middle layer of cakes.  For instance, if…

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