Baking Tips

Let’s be honest…If you have to freeze a banana, you probably want to make it as easy as possible. There’s one way to freeze bananas that’s the easiest way to go, but there’s a downside to it, so you might want to use my other easiest way. There’s no reason to make this difficult! What […]

To get the best result when you bake cakes, whether from scratch or using a mix, there are some things that you should learn about your ingredients and equipment. These are some of the basics that I learned when was in Culinary school for pastry, as well as from baking custom wedding cakes for 20+

I’ve owned so many KitchenAid mixers, and a Cuisinart mixer, too. The KitchenAids were my favorites because of a few things, but they might be things that aren’t good for you! Baking tools and equipment, mixer reviews.

When I made wedding cakes I never froze any type of cake, but if you have to do it, the best method is to be slow and patient about it. And freezing cake is one thing, but thawing it is another place where you can mess the cake up. If unfrosted or decorated cakes are

If you’re just getting started learning how to bake, you’ll need to know the basics of cake pans, plus some tips on how to get the best results for every layer you bake. General cake pan tips. 1. Size matters. Cake pans are usually measured across the bottom of the pan, even though some are

When I make cookies I usually just roll out the dough and try to get it the same thickness all over.  You want your cookies to be evenly-thick or they’ll bake unevenly. Since it’s a well-known fact that I’m cheap, I won’t pay for those fancy little plastic rings that you can get to fit

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

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

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