Baking Tips and Tricks

Here’s How To Bake With Booze And Nail It

Posted by on 1:14 pm in Baking Tips and Tricks | 0 comments

Here’s How To Bake With Booze And Nail It

Drinks and desserts are both pretty great on their own. And together, they’re even better. With that in mind — a booze-infused cupcake line — in Washington, DC. We asked her for her tips on nailing the baking + booze combo, plus four original dessert recipes that you can easily replicate in your own kitchen.   1. Adding booze to baked goods is one of the easiest ways to amp up flavor. And it often works best when the alcohol you’re adding mirrors an ingredient that’s already in the recipe. For example: Tossing a coffee-flavored liqueur,...

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Make Your Pie Even Better Using These Science Tips

Posted by on 1:10 pm in Baking Tips and Tricks | 0 comments

Make Your Pie Even Better Using These Science Tips

If you want to make your spectacular pies even better, science is here to help. Letting your butter sit in the freezer for 10 to 15 minutes can improve your crust.   When the water from butter evaporates from liquid to gas, it leaves little air pockets within the crust, giving it a flakier texture. The more air, the flakier the crust. The globs of fat also help prevent the proteins in the crust from binding tightly and making it too dense, an unsavory quality for the treat to have.   You can also replace some of the water with vodka,...

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HOW TO AVOID CHEESECAKE CRACKING

Posted by on 1:02 pm in Baking Tips and Tricks | 0 comments

HOW TO AVOID CHEESECAKE CRACKING

Have you ever baked a cheesecake and at the end of it all, felt disappointed when you see cracks appearing on the surface, as it is baking or cooling? I know I have! Of course, you can cover up the cracks with a topping or decoration, but for you as the baker, you know there are cracks, and perhaps you are a perfectionist, or you have a sense of not wanting to be defeated by those pesky cracks!       Cracks do not, in any way, affect the taste of your cheesecake, but it does affect the appearance, and also, you can get a...

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Making Chocolate Curls and Shavings

Posted by on 2:57 pm in Baking Tips and Tricks | 0 comments

Making Chocolate Curls and Shavings

Use chocolate curls and shavings to decorate cakes and other baked goods or to garnish mugs of hot chocolate.   Chocolate Curls Slightly soften a 3 to 4-inch chunk of chocolate in the microwave on medium (50% power). Using a vegetable peeler, scrape the blade lengthwise across the softened chocolate to create pretty, delicate curls. Refrigerate the curls until ready to use.       Chocolate Shavings Use a vegetable peeler or knife to shave flat, thin shavings from a room-temperature block of chocolate.      ...

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Muffin Basics

Posted by on 2:43 pm in Baking Tips and Tricks | 0 comments

Muffin Basics

Muffins and quick breads can be savory or sweet; coffee cakes, crowned with a topping, usually star at the breakfast table. They’re simple to prepare because they rely on chemical leaveners, rather than yeast.   Understanding Leaveners To lighten their batters, muffins, coffee cakes and quick breads use a chemical leavener, such as baking powder or baking soda, and sometimes both, plus the actions of creaming and beating in air.Baking soda, also known as bicarbonate of soda, is used when a batter includes buttermilk, yogurt, sour...

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Basic Cupcake Tips

Posted by on 7:52 am in Baking Tips and Tricks | 0 comments

Basic Cupcake Tips

I’m looking forward to sharing a more broad range of baking posts with you here on somewhat simple.  Today I wanted to share a few cupcake tips with you.  Cupcakes seem to be all the rage these days. Everyone wants to make them for both formal and casual events.  So lets get talking about ways that will make whipping up a batch of delicious cupcakes even simpler!  {Please note that I am just sharing what works for me in my experience, because I bake far too often!}     First you need to start with your favorite cupcake recipe.  I...

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The Easiest, Most Practical Way to Separate Egg Yolks from Egg Whites Without Getting Messy

Posted by on 7:27 am in Baking Tips and Tricks | 0 comments

The Easiest, Most Practical Way to Separate Egg Yolks from Egg Whites Without Getting Messy

Separating an egg yolk from the white is one of the most universally hated kitchen tasks out there. Most cooks prefer using their hands or the egg’s own shell to separate them. For those who don’t like getting messy, there are countless devices designed solely for this purpose, and a lot of shortcutsthat use household items to make it easier.         If you don’t have an empty plastic bottle lying around, there’s another item in your kitchen that can serve the same purpose—a turkey baster. Well, the...

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Types of Sugar

Posted by on 7:12 am in Baking Tips and Tricks | 0 comments

Types of Sugar

When it comes to baking, sugar is one of the most important ingredients we use. Of course, the sweetness it provides to things like cookies and cakes is obvious. In breads and rolls, however, it feeds the yeast that makes for a beautiful rise. Sugar is an integral part of the baking that we do day to day. For most people, the first thing that comes to mind when hearing the word sugar is white, granulated sugar.  It’s the type that America uses most often for baking and sweetening our morning cup of coffee; however, the more you bake, the more...

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How to frost cakes perfectly

Posted by on 6:44 am in Baking Tips and Tricks | 0 comments

How to frost cakes perfectly

The secret to perfect frosting is to apply a “crumb coat” and let it chill before slabbing on a second layer. This will keep all those pesky crumbs from getting mixed up in the frosting.   Step One:  Have cake, icing, long flat spatula, an off-set spatula and a pastry brush (or a very clean soft basting brush) ready to frost cake. If you have a cake turn table, this will help greatly! If not, you can turn over a large pan and use this to give your cake and plate some height.     Step Two:  Make sure icing is room temperature....

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How to Make Layer Cakes

Posted by on 6:06 am in Baking Tips and Tricks | 0 comments

How to Make Layer Cakes

There are several reasons to take the time to make a homemade cake. First, flavor, texture, and pride. Second, a majestic layer cake puts the exclamation point on a holiday table and doubles as a stunning centerpiece for your dessert buffet. Third, this impressive production actually has big make-ahead potential: You can bake layers up to a month ahead and freeze them, and most fillings and frostings can be made in advance, too. All you need to do is thaw and assemble the day before. Finally, our light cakes really do save on calories and...

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