Adding Flavoring or Coloring to White Chocolate

Becky asks: During the holidays I played around with white chocolate to make a variety of flavored barks. One thing that I ALWAYS had problems with was after melting my white chocolate, when I added my flavoring/extract, it always seized. I rescued it with butter, but I’ve read where so many other people were able [...]

March 23rd, 2011 | Category: candy, desserts, equipment & supplies, techniques | Leave a comment

Irish Potato Cake too dry: What makes a cake moist?

Julie says: I have my husband’s family recipe for an Irish potato cake. My husband’s sister makes one every year for him. I can’t eat it; it’s just too dry. What makes a cake moist? It’s a good cake, just too dry!

Baking S.O.S. says: Thanks for this very intriguing question, Julie, and just in [...]

March 17th, 2011 | Category: cakes, desserts, techniques | Leave a comment

Substituting Whole Wheat Flour in place of Flour

Pam asks: Can you use wheat flour in place of white flour in an oatmeal cookie recipe to make them more healthy?

Baking S.O.S. says: Absolutely!The general rule when substituting wheat flour in a recipe is to use half whole wheat and half all-purpose flour. If you try to use more than that (i.e. using [...]

March 17th, 2011 | Category: cookies, techniques | Leave a comment