The buttercream that we use for all of our cakes is an adapted version of Swiss Meringue Buttercream that is slightly less sweet with a more nuanced flavor. It holds up well for large stacked cakes and is a dream base for our buttercream fillings.

I’m not sure about you, but I’ve decorated thousands upon thousands of holiday cookies at this point and having a good recipe for royal icing makes it so much more enjoyable. I like this one, because it works great and tastes delicious (thanks to a surprising secret ingredient)!

This month, I’m sharing my favorite cake recipe, our Almond Olive Oil Cake. This cake is a citrusy almond cake made with olive oil instead of butter. The texture is light and spongy and the flavor can stand on its own as a coffee cake. Our team especially loves eating the extra cake tops on baking day.