Category Archives: How-To’s and Tips

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 »

How to get a golden pie crust

Golden Pie Crust

Nothing looks worse than a pasty, undercooked pie crust and yet there are lots of tips and tricks out there that tell you how to keep your pie crust from overbrowning. You don’t want the crust to burn around the edges, of course, but as far as I’m concerned, you want a pie crust to be a deep, rich golden color and to have a ... Read More »

How to make a lattice pie crust

Lattice Cherry Pie

Once you have double crust pies down, the next step in pie-making mastery is to learn to do a lattice top crust. Fortunately, lattice crusts are much easier to make than they look. They bake up the same way as an unlatticed crust (so no need to worry that the baking time will change) and give you a sneak peek at what the filling inside ... Read More »

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