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Chocolate Ganache recipe

I like to use chocolate ganache to decorate cakes and pastries. It gives desserts a glossy and smooth finish. Plus, chocolate just tastes good.

Chocolate Ganache is very simply to make, and although it can be customized with a wide variety of flavors, it really only requires 2 ingredients: heavy cream and good quality chocolate. […]

Metallic Taste in Brownies

Kaylene asks: We made brownies tonight. The recipe calls for margarine, cocoa, sugar, eggs, vanilla, and flour. The only thing I did different was I used “I can’t believe it’s not butter”. It had a very strong metallic taste. We thought maybe the whisk we used was rusted so we dumped the whole thing and […]

Can I Put a Dessert Back in the Oven to Finish Baking if it is Under-done?

Jennifer says: I bake all the time and love doing it! I always follow a recipe to the “T”, but today I decided to combine 3 different parts of 3 recipes into one! I made blueberry crumble bars in a 9×13 Pyrex pan, and after they cooled completely, I cut into them–only to find that […]

New Twists on Thanksgiving Favorites: Pumpkin Pie and Pecan Pie

Last week, I taught two baking classes: How to make pie from scratch with the theme: “New Twists on Thanksgiving Favorites.” I chose to make Pumpkin Pie and Pecan Pie because those are MY two favorite pies for Thanksgiving.

Creating a new twist on Pecan Pie was easy: pecan pie always tastes better with chocolate […]

Decorating Cut-out Cookies with Royal Icing

Erin says: I am attempting for the first time to make detailed frosted duck shape cookies as favors for a baby shower on Saturday. I want to use royal icing, pipe around the shape then ‘flood’ inside that line. I baked the cookies on Sunday and they are currently in the freezer. A few questions: […]

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 […]

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 […]

Can I substitute salted butter for unsalted butter in baked goods?

Erica asks: Does it make any difference if I use salted butter when it says unsalted? Is it just a flavor thing? My husband picked up the wrong kind, and I’d like to just use what I’ve got if it won’t ruin everything!

Baking S.O.S says: It is preferable to use unsalted butter in […]

Substituting Butter for Vegetable Shortening

Aretia asks: Is it safe to substitute butter for butter-flavored Crisco?

Baking S.O.S. says: Yes! You can substitute butter for butter-flavor Crisco. Your baked goods may spread more because butter contains more water, but they will taste better with butter, too!

How to Substitute All-Purpose Flour for Self-Rising Flour

Beth asks: I love to bake, but mostly stick to the basics. On occasion, I want to try a recipe that calls for bread flour or self-rising flour. Is there something I can add to all-purpose flour as a substitute?

Baking S.O.S. says: You CAN substitute all-purpose flour for self-rising flour with the following adjustments: […]