Category Archives: How-To’s and Tips

How to Use Cake Stencils

Cake Stencils

Cake stencils are an easy to use tool for decorating cakes, cupcakes and cookies. They’re typically made of thin plastic or metal and feature a cut out design on them. The designs can be anything from a simple smiley face to an elaborate snowflake scene. They’re used by holding the stencil over your cake and sprinkling a finely ground powder – such as cocoa powder, ... Read More »

How to Thicken Frosting

Chocolate Chocolate Chip Layer Cake

Most of the time, when we think of frosting, we think of something sweet with a thick, smooth and spreadable consistency. Frosting can be very thin, like a glaze, when you want to drizzle a little extra something over the top of a bundt cake, but we usually want a thicker frosting for topping our cupcakes and layer cakes. The exact consistency of frosting will ... Read More »

How to use Greek Yogurt in Baking

greekyogurts

Over one third of the yogurts sold in most grocery stores are Greek or Greek-style yogurt, taking over shelf space where “traditional” yogurts once sat. Greek yogurts are thick and tangy, with a distinct natural yogurt taste that isn’t covered up by too much sugar or additional flavorings. Greek-style, for reference, typically means a thick or strained yogurt that isn’t made with milk that has ... Read More »

Secrets for Perfect Pie, a class from Sherry Yard and Evan Kleiman

Sherry Yard and her pie

A perfect pie is something that just about every baker wants to be able to put together. Pie is a great dish with an unbeatable combination of flaky dough and rich filling – whether you’re making luscious fruit pies or hearty savory pies. One way to get better at pie-making is practice. The other way to get better is to get tips from people who ... Read More »

What are freestone peaches?

Freestone Peaches, pitted

You will often see peaches labeled as “freestone” or “clingstone” when shopping for fruit. These terms refer to different types of peaches, not specifically to different strains of the fruit. Many varieties of peaches exist, just like apples and other fruits, but most varieties of peaches are similar in terms of looks and flavor and you’ll rarely see a specific name (other than white or ... Read More »

How to choose an ice cream maker

Ice Cream Makers

While there are recipes out there for great no-churn ice creams, if you want to make ice cream at home more than once or twice a year, you will probably want to consider buying an ice cream maker. An ice cream maker will help you make ice cream quickly and will ensure that you turn out a consistently great product that is smooth, creamy and ... Read More »

How to pit cherries without a cherry pitter

Pitted Cherries

When you are working with fresh cherries, it is necessary to remove their pits before you can safely put them into a recipe. There are traditionalists who say that you get more flavor when you cook the cherries with the pits still inside (“traditional” cherry clafouti are notorious for this), but anyone who has unexpectedly chomped down on a cherry pit in a pie or ... Read More »

Sweet Cherries vs Tart Cherries in Baking

Sweet Cherries

There are two main types of cherries out there: sweet cherries and tart cherries. Sweet cherries, or dark cherries, have a much sweeter flavor and are the type of cherries that you’ll see sold in bulk for eating out of hand. Bing, rainier and sweetheart are just of the more common varieties of sweet cherries out there. Tart cherries have a sharp, tart flavor and ... Read More »

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