Baking Tips

I have a couple of recipes where the cake is ALWAYS overflowing in the oven over the sides of the cake pans.  Red velvet is the worst offender, but depending on how full I fill the pans it can happen to any type of cake. (Click here to read about red velvet cake and what makes […]

When you’re making any type of meringue buttercream, whether it’s Swiss, French, or Italian meringue, you need to equalize the temperatures between the hot sugar syrup and the cold butter. If you have too much of a difference between them, the heat can melt the butter, or the cold butter can break into small pieces