buttercream

In her book “Nadiya Bakes,” she coats frozen creme eggs in a mix of buttercream and cake crumbs, followed by a coating of blitzed cookies for a sweet riff on the classic savory Scotch egg.

Imagine a Bake-Off contestant waiting that long in a steaming hot tent in the dead of humid British summer for a cake to cool before stacking it high with various kinds of buttercream, tuile, meringue kisses, and tempered chocolate.

Hand-scooped, pressed, and topped with buttercream frosting, they’re a must-try for those in the know, but the ever-popular pink sugar cookie is also symbolic of what happens when something you create takes on a life of its own.

In fact, it happens to be our family’s favorite frosting, and I make it so often, I forget its softer, more spreadable texture compared with its buttercream cousin.