Duval asks: When I use my non-stick heavy gauge baking pans, my cakes burn. I then have to do go back to old thin pans to do the job. Please explain.
BakingSOS says: I have had that exact same problem, so I’m glad you asked!
The problem with the non-stick cake pans is that […]
This is my favorite icing for cut-out cookies. If you do not care for almond extract, you may substitute another flavoring such as vanilla or lemon extract.
4 C. powdered sugar, sifted
4 Tbls. unsalted butter, softened to room temp.
1/2 tsp. almond extract
6 Tbls. milk
1. Beat powdered sugar, butter and […]
Emily asks: I am making pumpkin pie using a store-bought pie shell. Do I need to pre-bake the pie crust before I fill it?
BakingSOS says: The pie crust will bake along with the filling when making pumpkin pie, so it is not necessary to pre-bake the pie shell. The only time you need to […]
6 Tbls. vegetable shortening
6 Tbls. unsalted butter, softened to room temp.
1 C. sugar
1 tsp. vanilla extract
2 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1. In a large mixing bowl, beat shortening, butter and sugar until light and fluffy. 2. Add eggs one at […]
Judy asks: My pie crust is too crumbly to form into a ball of dough. What should I do?
BakingSOS says: Your pie crust is too dry. It may also be too warm. The fat (usually vegetable shortening) needs to be cold. Take some ice water and sprinkle in a few drops of water at […]