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Kay asks: Why do my cupcakes separate from the paper liners? I’ve tried using foil liners with the same results. Please help. Baking S.O.S. says: I have had this problem many times myself. In fact, I addressed this question in an earlier blog post . These are the solutions I have found to be […] Barb asks: Why is it when I make English Toffee, after cooling in the refrigerator, the chocolate wafers that I melt on top of the caramel and spread smooth…ends up separating off the caramel entirely when I break it into pieces? I waste so much each year. Any helpful tips would be greatly appreciated. Baking […] Pam asks: I have a question that I am hoping you can help me with. I am making a lot of frosting for a gingerbread house project. It is royal frosting (egg whites, powdered sugar, and cream of tartar). Have you ever worked with this? Do you think I can make it the day before? […] Ro asks: Is there any way to get muffins that are stuck in paper muffin cups unstuck?? Thanks for any help you can offer. Baking S.O.S. says: The best thing to do is allow the muffins to cool completely before you try to peel the paper away. Strange as it may sound, it actually gets […] Jennifer asks: I have an old family recipe that states “beat egg yolks and sugar adding coffee mixture during the last 15 min.” How long should I be beating the egg yolks/sugar total? I believe this cake would be a sponge cake. Baking S.O.S. says: That’s a really tricky question. Without reading the entire recipe, […] |
Biscotti: better once or twice baked?
Biscotti is a type of Italian cookie that, literally translated, means “twice baked.” The cookie dough is first shaped into a long, oval log and baked as a whole unit the first time. Then it is sliced into individual pieces which are laid out on cookie sheets and baked a second time to fully dry […]