Baking is Science: Crème Fraîche
Crème Fraîche is not heavy cream. Sometimes recipes will have you substitute one in for the other if you only have one available, but they’re actually different in a few, key ways that it’s important to know as a baker.
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Make Your Own Cake Stencils
Want to jazz up your cake but low on supplies and time? Try using a homemade stencil and some sprinkles to give your dessert that extra pizzazz!
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Help! My Caramel Is A Disaster
Help! I’m making a homemade caramel sauce for my cake and it’s not coming together. The sugar isn't melting right—it’s forming clumps and it isn't mixing with butter and milk. What happened?
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Cupcake Toppers Made Easy: Think Pink Month
October is National Breast Cancer Awareness Month. Show your support with these easy fondant cupcake toppers!
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Fondant Fixes FAST
Much like spackle for fondant, GUNGE (yes, that is the technical term!) is a concoction made up of fondant and water that fixes even the worst nail scrapes, dents, and patches of elephant skin. It’s easy to make with the supplies you already have on hand and it can save you from many a cake disaster with minimal hassle.
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How to tell If Baking Powder Expired
Generally speaking, if your canister of baking powder still has its seal it can last for years on the shelf. Once that seal has been broken, however, you’re exposing the acids to moisture which can cause them to react and clump and make them useless.
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Help! My Fondant is Sticking!
Sometimes, fondant can stick to your rolling pin, work surface, and cutters when you don't want it to. There are three solutions to solve this sticky situation!
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Get Flawless Cake Slices~3 ways
There are three ways to get flawless cake slices. See which one will work best for you.
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Seriously Cool Tool
I had no idea the tool was that cool! I actually squealed out loud! I couldn't believe how easy it was. At that moment, my boss turned to me shaking his head and said, "You had no idea, did you?!" Boy was I red!
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Tags: pie, lattice
Which Pan Should I Use?
What's the difference between a springform pan and one with a removable bottom? That's a question we get asked a lot. Which one is right for you?
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