We have all gone through the hardship of kneading the perfectly smooth fondant, right?
Just this morning I got thinking of this analogy with regard to how fondant would behave depending on how...
Among the numerous ways that can go wrong when you make foamed up cakes, there is one that can be the final obstacle to that perfect rise.
I discovered this the hard way.
My Chiffon cakes use to...
These two terms are interchangeably used to refer to minicakes baked in muffin trays. Some may find this entry not unusual but in case there are those who would like to know, there is a...
This is what I have been told and what I also tell to those who ask me.
Basically it is because of the content of eggwhites and eggyolks. Eggwhites are predominantly protein and eggyolks are...
There are three ways to make meringues:
1. French Style – Eggwhite is beaten then refined sugar is added slowly. once all sugar is added, it is beaten further until soft-peaks for cake folding or...
what’s the difference between Chiffon Cake and a Sponge Cake? procedure on the eggs. Chiffon Cakes require you to separate the yolks from the albumen, whisked in separate batters then carefully...
