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Make your own cupcake stencils

A plain cupcake is practically a muffin, so frosting is definitely a necessary element of the cupcake equation. Vanilla and chocolate are nice, but one of the joys of having mini cakes is that you can be a bit more creative in decorating them than you can with full-size cakes. Sprinkles and jimmies, as well as colored sugars, are the easiest way to go. One ... Read More »

Cake Stand with Nonslip Pad

Cake Stand with Nonslip Pad

Cake stands can be slippery. This isn’t a bad thing when you only use cake stands for serving, but when a cake stand is used as a cake decorating table, it can make putting the frosting on very difficult since the cake might move around a bit. Obviously, it wouldn’t be a good thing if the cake slid right off the stand, either. The traditional ... Read More »

Egg Custard Tarts

Egg Custard Tart

Egg custard tarts are desserts that are popular in a number of different cultures and, while all are similar, none are quite alike. Pastal de nata, the Portuguese custard tarts, are usually cooked so that the top of the tart browns and begins to caramelize. Dan tats, Chinese egg custard tarts, have a unique flakey pastry crust and a richly eggy center. The first tarts ... Read More »

Bites from other Blogs

Foccacia dough is very similar to pizza dough: stretchy, thin and flavorful. Foccacia can be used for all kinds of toppings, too, even if a finish of herbs and olive oil is the most common. A Yankee in a Southern Kitchen used more pizza-like toppings to create Cornmeal Foccacio with Heirloom Tomatoes and Vidalia Onions. It’s a bit heartier than plainer foccacia and makes a ... Read More »

Trader Joe’s Canneles de Bordeaux, reviewed

Trader Joe's Cannele closeup

Canneles are a specialty kind of cake that originated over 2 centuries ago in the Bordeaux region of France. The little pastries are unique in that they have a crispy, caramelized outer coating and a soft, custardy center. Because of this contrast in textures, in addition to the fact that they are usually flavored with vanilla, canneles are sometimes referred to as “portable creme brulees.” ... Read More »

Illusion Dessert Bowls

Illusion Dessert Bowls

It really is true that we “taste with our eyes” to some extent when a plate of food is set in front of us. Appearance alone doesn’t trump taste, but it can really help elevate a dessert from being very tasty to being unforgettable. In other words, I’m happy to eat a brownie that has crumbled into bits after I tried (unsuccessfully) to remove it ... Read More »

Potato Chip Cookies

Potato Chip Cookies

My day to day lunches when I was in school were varied. There was always a sandwich (pb&j, chicken, turkey, etc.), some kind of juice or fruit and usually something salty, like pretzels or chips. The best days were inevitably the days I got all of my favorites: sandwich, apple, chips and a cookie. With this in mind, I am beginning to think that these ... Read More »

Flatbreads & Flavors: A Baker’s Atlas

Flatbreads & Flavors: A Baker's Atlas

The book Flatbreads & Flavors: A Baker’s Atlas is not a new cookbook, but it is new in paperback and its republication is bound to bring it back into the spotlight. It was first published back in 1995, and won a James Beard Foundation Award for Cookbook of the year in 1996. The book explores global cuisine through recipes for flatbreads. With or without yeast, ... Read More »

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