Sugarologie
4 recipes converted from their YouTube cooking videos.
I tested 8 recipes - here's my favorite homemade marshmallow cream
A super‑stable homemade marshmallow fluff made with a Swiss meringue base and gelatin. Perfect for sandwiching cake layers without leaking, this spreadable filling stays firm yet creamy and can be re‑whipped if it sets too firm.
Easy Fresh Lemon Curd
A bright, silky homemade lemon curd made with fresh lemon zest and juice, egg yolks, sugar, and butter. Perfect as a spread for toast, scones, or as a filling for cakes and pastries.
My favorite chocolate mousse for cakes
A silky, stable chocolate mousse filling that uses no eggs or gelatin. Dark chocolate, butter, heavy cream, sour cream, and a touch of powdered sugar are combined to create a light, aerated filling perfect for layering into birthday cakes, wedding cakes, or any dessert that needs a rich chocolate center.
I love this chocolate mousse for cake (no gelatin or eggs)
A layered 8‑inch chocolate chiffon cake filled with silky dark chocolate mousse and finished with a light whipped‑cream frosting. The mousse is made fresh and assembled quickly for a moist, airy texture, then chilled and frosted for a stunning dessert.