Category Archives: How-To’s and Tips

How to melt chocolate

Melted Chocolate

There are many recipes out there that call for melted chocolate, from brownies to cakes. Melted chocolate might not sound like a tricky ingredient, but it actually can be and is a place where many would be brownie-bakers run into problems. This is because chocolate tends to hold its shape as it melts (because the cocoa butter melts and the cocoa solids don’t), so unlike ... Read More »

What is semifreddo?

Tim Tam Semifreddo

Ice cream, gelato and frozen yogurt all show up regularly at shops and restaurants but semifreddo is another delicious frozen dessert that might be a little less familiar. Semifreddo – which translates to “half cold/frozen” -  is a dessert that falls halfway between mousse and ice cream, with the consistency of a frozen mousse and the flavor of ice cream. It is much lighter than ... Read More »

What is chiffon cake?

Chiffon Cake

Cakes go through trends just like everything else, and while chiffon cakes were hugely popular just a few decades ago, these days they tend to get upstaged by butter cakes and don’t get served quite as often. Chiffon cakes are foam cakes, cakes that are leavened primarily with beaten egg whites, just like angel food cakes are. In fact, they are very similar in appearance ... Read More »

How to make popsicles without a mold

Unmolded Popsicle

Popsicles are classic summertime treats that never seem to go out of style. This is a good thing, because not only are they tasty, but they’re easy to make at home. You can pour almost anything into a popsicle mold – from fruit juice to a milkshake – and make a popsicle customized to your own tastes. There is only one thing that might hold ... Read More »

What is brioche?

Brioche buns

Brioche is a type of bread that comes up often in recipes, particularly recipes for bread pudding and french toast where you might want to add some extra richness to the finished product. But what sets brioche apart from, say, regular sandwich bread? Brioche is an enriched French bread, meaning that the dough contains a high proportion of fat it in. Adding ingredients like milk ... Read More »

How to cover a cake in fondant

Smoothing fondant

Covering a cake with fondant can seem intimidating if you’ve never tried it. It’s the same way that frosting a layer cake can seem intimidating if you’ve only ever spread frosting on top of a sheet cake that is still in the pan it was baked in. But just like getting past that first layer cake, covering a cake with fondant isn’t as difficult a ... Read More »

How to make campfire s’mores

Fresh s'more!

If you’re cooking out, you have a chance to make one of the best summertime desserts out there: campfire s’mores. Campfire s’mores are the original s’mores, where the marshmallows are toasted over and open flame and sandwiched with a piece of chocolate between two crisp graham crackers. Despite the name, you don’t really need a campfire (although it doesn’t hurt). Typically, I opt for a ... Read More »

How to pit cherries without a pitter

Pile of pitted cherries

If you do a lot of baking with fresh cherries, a cherry pitter is a good investment. They are easy to use and allow you to pop pits out of whole cherries with very little effort. But cherry pitters aren’t necessarily must-have items if you plan to pit cherries only very occasionally and don’t want to spend the money – or give up the cupboard ... Read More »

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