I decided to try an old gingersnap recipe when I was trying out some old recipes from a cookbook that I had inherited from my Mother-in-law. The cookbook had belonged to her aunt, who had used it in the 1920’s. I made this recipe from the Marion Harland cookbook, and I think that I’m starting to […]
Vintage Recipe For Gingersnaps Read More »
I’ve always been under the impression, based on dire warnings from many sources, that even the tiniest speck of egg yolk will keep egg whites from beating to a stiff peak. But I wanted to see if that would really happen. “Oh, it just won’t work if there’s any fat in the eggs”, we’ve all been
What Happens If Egg Yolk Gets In Egg Whites For A Meringue? Read More »
Red velvet cake certainly does invite a lot of curiosity. So let’s talk about it and taste some to try out three different recipes that I rounded up. Considering that I don’t really write about recipes too much, I find it ironic that the one cake that I find kind of repulsive because of the food
Three Red Velvet Cake Recipes, and a Taste Test Read More »
I finally found a way to prevent my family from eating any cookies that I intend to eat myself by making these salty-sweet cookies.. The trick is to just put something on them that they think is disgusting, but is secretly delicious to you. We made chocolate cookies last week, and I told my daughter
Recipe for Salty-Sweet Chocolate Cookies Read More »
If you make a lot of meringue-based buttercreams, or even a lot of white cakes, you’ll eventually have a day that you have a lot of extra egg yolks. If you have any sense of not wasting materials, which translates into not wasting money, you’ll probably try to think of something to do with those
How To Make Lime and Lemon Curd With Leftover Egg Yolks Read More »
Fat-free cake is a big challenge, but I once had a client who had gone through liver failure, and she couldn’t eat any fats at all. Usually, when a client has dietary restrictions you can get around it by using soy products or egg replacers, that kind of thing. But not being able to use any fat is a little difficult.
Fat-Free Pumpkin Cake Recipe Read More »
Oven hot spots are one of many, many things that can ruin a cake. I recently got an email from a reader asking for ideas about why her cupcakes didn’t bake the way they should have. Some of them worked and some didn’t, but the batters were the same. The obvious thing to check when this
What Is An Oven Hot Spot, And How To Test For One Read More »
The question of putting food coloring in cakes and icings has been around for a long time, but it’s more of a concern now because of food sensitivities and generally wanting to avoid additives. When I made wedding cakes, I avoided using food coloring in my baked goods if I could, but I didn’t sacrifice
Do You Need To Put Food Coloring In Your Cakes And Icing? Read More »
Strawberry fillings in a cake can be a sure recipe for disaster. Whenever I hear a story from another baker about cake layers sliding during delivery, it usually involves strawberries. Whether it’s strawberries that have been sliced or strawberry preserves, a strawberry is a slippery little devil. To keep your cake from sliding, there are
How To Use Sliced Fresh Strawberries Inside A Cake Without Making It Unstable Read More »
I had a bunch of cookies to decorate for wedding favors, and I was looking for a way to do them quickly and without having to pipe as much (since that kills my hands.) Using candy clay is a good way to do this, and it tastes good, too. I’d seen this technique for decorating
How To Decorate Cookies With Modeling Chocolate Read More »
