Removing a cheesecake from the bottom of a springform pan is best done with help from someone else. Make sure your cheesecake is chilled overnight so that it’s very firm. Remove the band from the…
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When baking the dough, it's important not to crowd the baking pan. Leave about 3 inches of space around each puff or eclair. The dough needs room to expand during baking and needs air to…
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Souffles are made from an egg yolk-based custard that is lightened with beaten egg whites. This mixture bakes up into a light airy creation that makes an impressive dessert.
The following…
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You can buy bottles of prepared cinnamon-sugar in the spice aisle of your grocery store. Or make your own by combining 1/2 cup sugar and 1 tablespoon ground cinnamon. Store in an airtight…
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Too busy to worry about what to make for dessert tonight? Convenient store-bought individual tart shells make it as easy as pie to end dinner on a sweet note. Here are some quick-to-fix…
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Baked custards are a sweetened mixture of milk, eggs and flavoring. They can be baked individually in custard cups or in one large baking dish. They are usually baked in a water bath to help…
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Since humidity is the most critical factor in making a successful meringue, choose a dry day. Meringues can absorb moisture on a humid day and become limp or sticky.
Separate the eggs while…
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Before whipping cream, refrigerate the bowl and beaters for about 30 minutes. Pour the cream into a deep, chilled bowl; whip on high (with sugar if instructed) until soft peaks form if using as a…
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Phyllo (pronounced FEE-lo) is a tissue-thin dough generally sold in the freezer section of grocery stores. Phyllo dough is liberally basted with melted butter between each sheet so that it bakes…
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Frozen puff pastry dough is available in sheets or individual shells. It has dozens of paper-thin layers of dough separated by butter. As the pastry bakes, steam created from water in the dough…
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