Leaving ice cream out to soften for too long will make it soupy, but not into soft serve. The extra cream and freezing time create the texture you're after. Ice cream with mix-ins -- such as cookies and cream or rocky road -- won't work with this method. Part of the allure of ...
To soften butter, leave it out for several hours; it should offer no resistance when you press on it. Or you can hurry the process using a microwave: Cut the butter into 1/2-inch cubes, arrange them in a single layer on a microwave-safe plate, then microwave on high for 3 seconds ...
Use a thin consistency buttercream and apply a light layer. It’s easier to add more than to take away. Can I use ganache instead of buttercream?Yes, ganache can be used for a richer taste, but ensure it’s the right consistency to avoid damaging the cake layers. Troubleshooting Tips C...
To use the premade frosting, remove from the refrigerator a few hours before you want to decorate. Let the frosting get back to room temperature and re-beat the buttercream to soften it. Day 6: Assemble the cake. I typically like to assemble the cake a few hours before I want to serve...
After you add heavy cream to the chopped chocolate for both the chocolate mixture used later in the custard and the ganache, wait the full 3 minutes to rest without stirring. This allows the heat of the cream to soften the chocolate while bringing down the temperature of the cream. If you...
My absolute go-to cake is my chocolate heaven cake. It is nut-free, gluten-free, grain-free, and has no added sugar. I would ice it with a simple chocolate ganache or a cream cheese frosting. Be creative with decorations and use toys, not sweets. The cake below (left) is decorated...
So I thought "Okay. Let me just pretend that the cocoa butter is chocolate couverture." And use my pastry experience to tackle this idea. Instead of making a ganache or a truffle filling, which would be a 50/50 chocolate butter mix, let’s see if I can do that with cocoa butter and...
The trick to making these ridiculously easy homemade potato chips is to use Yukon gold potatoes. Don’t try it with Idaho russets or Red potatoes. The Yukon has the right balance of starch and waxiness that allow them to first soften and cook as the oil comes to a boil, and then cri...
Once you assemble the ingredients (rice syrup was new to my kitchen pantry), it all comes together easily. Setting the ganache in the fridge is essential; the treats remained crispy in my fridge for several days. I would make the salt & almonds on top optional. I’m adding dried ...
It tastes like a million bucks but it takes little to no effort at all. The hardest part is waiting for the grahams to soften and become more cake-like in the fridge. John Komar (A quick note about the flour: To be safe we microwaved it for a couple minutes to, in a way, ...