Cupcake Project Substitution Lab, Test 1: Using Mayonnaise as an Egg Substitute
Cupcake Project Substitution Lab Test 1: Using Mayonnaise as an Egg Substitute Introduction / Purpose Mayonnaise is mostly egg yolk and oil; so, despite the initial “yuck” factor, mayo is sometimes...
View ArticleUsing Applesauce as a Butter or Oil Substitute: Cupcake Project Substitution...
Cupcake Project Substitution Lab Test 2: Using Applesauce as a Butter or Oil Substitute Introduction / Purpose Many of you have asked me about using applesauce as a butter or oil substitute to cut...
View ArticleHow to Zest With a Knife and Why You Should Bother
A few weeks ago I never would have dreamed of zesting with a knife. I’d barely even cut with a knife; the food processor was my best friend and protector from scary knives. Warning: Do not store your...
View ArticleWhat Happens When You Overmix Cake Batter
My cupcake recipes often contain the instruction “mix until just combined.” Today, inspired by Craftsy’s free (to Cupcake Project readers) baking basics course, I want to talk about what that really...
View ArticleHow to Make the Perfect Ganache for Everything – Lessons Learned with $50 of...
Chocolate ganache is incredibly versatile. By combining just two ingredients, chocolate and heavy whipping cream, you can create cake filling, poured glaze, a spread or piped frosting, a decorative...
View ArticleCookie Suppies 101 – A Complete Shopper’s Guide
In making over 26 cookie recipes for Cookie Project (I say “over” because I’m not sharing the duds), I used the same trusted tools again and again. Below, I spell them all out for you and I share...
View ArticleDo You Know Which Honey to Use for Baking?
Depending on what bees are eating, honey can take on all different flavors and even colors (Did you catch the story about bees feeding on remnants of colored M&M candy shells?). I was reminded of...
View ArticleI Overbaked My Cake, Now What?
Today, I overbaked a cake on purpose (eek!). This was so much harder than doing it accidentally. My brain kept saying, “I must save the cake!” but I resisted because I know that all of us overbake...
View ArticleWhat’s the Difference Between Italian, Swiss, and French Buttercream Frosting?
I was the strange kid who always wiped off and threw away the buttercream frosting from slices of birthday cake. As I became a baker, I learned that most buttercream frosting we consume in America...
View ArticleHow Much Does a Cup of Flour Weigh? I Weighed 192 Cups of All-Purpose Flour...
How much does a cup of flour weigh? It’s an important question if you want to be able to convert American recipes over to the metric system or if you want to break down a recipe to see the ratios of...
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