Category: Baking Tips

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...

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...

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...

When you're a beginning cake decorator, you're probably going to be confused by all of the things that people say you "have to have" to decorate cakes. Most of those things are totally unnecessary,...

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...

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...