Milk– just a couple of tablespoons is needed to loosen the cake batter before baking. Butter– for the buttercream I recommend salted butter opposed to unsalted. The salted butter evens out all the sweetness. Icing Sugar– make sure you sift the icing sugar before creaming with the butter....
Cake flour is a finely milled, low protein flour that has been heavily bleached with hydrochloric acid. Because cake flour has a low protein content and a soft, velvety texture it is desireable to use in cakes recipes because it creates a cake that is light and tender. Cake Flour vs All...
The classic method of reducing milk and sugar for hours is something for the text book and not for the impatient like me. The second method is more suitable for lazy cooks like me, it’s using sweetened condensed milk in a pressure cooker. Since safety is paramount, do read the steps ca...
My sister is into gluten free baking a lot. She shared this recipe with me from a website called mysteriously The Big Man’s World. It is not a bad recipe. It is also eggless and except for 3 tablespoons of maple syrup, is low in sugar. The recipe was a little vague on the dire...
Creaming is a cooking technique in which butter and sugar are aerated to make a light, fluffy base for baked goods. The way to...
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baking soda instead of both baking soda and baking powder, super fine sugar instead of brown sugar. Additionally, the way you mix your ingredients can alter your final product — creaming the butter and sugar together is a vital step that incorporates air into the dough. If creaming isn’...