Tag Archives: how-to

How to keep a graham cracker crust from getting soggy

Keep a graham cracker crust from getting soggy

Graham cracker crusts are easy to use, whether you bake them yourself or buy them at the store, because they take a lot less prep time and quite a bit less baking time than more traditional pastry crusts do. The drawback to them is that they got soggy very easily, a problem that is usually only made worse by the fact that the fillings placed ... Read More »

Why is there coffee in my chocolate cake?

Coffee and Chocolate Cake

When you bake enough chocolate cakes, or simply look at enough chocolate cake recipes, you’ll notice a trend: many of them include coffee or instant coffee as an ingredient. This isn’t because most people are looking for a mocha-flavored cake. Rather, coffee is commonly included because it is a great way to enhance the flavor of cocoa powder, resulting in a more chocolaty cake – ... Read More »

How to make Swirled Easter Eggs

Swirled Easter Egg, just dipped

I like to make Easter eggs at the last minute, usually the day before Easter Sunday. Like so many of you, I usually make my eggs hard-boiled, and I don’t want to leave them sitting around for too long before Easter so that they are fresh enough to eat (should anyone be so inclined to peel a pretty egg along with their breakfast). I like ... Read More »

How to make Coconut Grass

Coconut Grass

Coconut grass seems to be a key decorating element of Easter desserts, or desserts for any spring holiday. It’s easy to see why, since its color can really add a splash of brightness to a display, and it is a lot more appropriate (and versatile) for accenting food than the plastic Easter grass you can buy for filling up Easter baskets. Coconut grass is nothing ... Read More »

How to make Wilton’s 3D Bunny Cake

Easter Bunny Cake

I really like the look of Wilton’s 3D Bunny Cake Pan, so I was excited to try out my first bunny-shaped cake when I discovered one small problem with the pan: it doesn’t come with a recipe. Instead, it comes with decorating suggestions and simply states that you’ll need 4 1/2 cups of pound cake batter to make the cake. This was a bit of ... Read More »

Choosing a ramekin for creme brilee

Creme Brulee Dishes

I use regular 6-oz ramekins when I make creme brulee. I like to have a high custard-to-crust ratio and I have two full sets of ramekins at home that I use for a variety of things besides creme brulee, like souffles. If you go to a kitchen supply store, however, you’ll see that they sell large, shallow ramekins that are often called creme brulee dishes. ... Read More »

How to decorate a dessert plate

How to decorate a dessert plate

A piece of cake can look a bit lonely on a plate all by itself. Dressing up the plate with a little garnish or a little sauce can go a long way in making a plain chocolate cake look like something very special – perfect for a romantic dinner, a dinner party or just when you want to do something nice for yourself. Adding a ... Read More »

How to make homemade Dulce de Leche

Sweetened Condensed Milk

One of the most frequently recommended ways to make Dulce de Leche is to put a can of sweetened condensed milk into boiling water and cook it for a period of 2-4 hours. This is not a good thing to do – and one look at the warning on a can of sweetened condensed milk will tell you why: the can can explode. This can ... Read More »

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