Sweetness Haven Creations SHC Baking Tutorials/Tips - Sweetness Haven Creations

SHC Baking Tutorials/Tips

SHC Tutorials & Tips
1) TOP 5 AMAZING SIMPLE CHRISTMAS CAKE DECORATIONS IDEAS
SHC BAKING TUTORIALS/TIPS

Christmas has been always a wonderful affair to whole families. It is a festival holiday traditionally most housewives bake the best Christmas cake and the best Christmas puddings, the Christmas cake was always made to be so very special.
Christmas conjures up so many emotions, memories, and traditions. And at the heart of the rich festive food is the Christmas Cake. I love having the opportunity to go all out to create a stunning, and often fun, centrepiece for the table. So today I can’t wait to explore decorating ideas for Christmas cakes.
There are some amazingly simple techniques we can use to create beautiful effects easily so that even a total beginner can achieve a wonderful cake decoration that will get everyone talking. Here are 5 beautiful Christmas cake decorating ideas that I am excited to share with you:

1. Gum Paste Christmas Tree Cake
Gum Paste Christmas Tree Cake
The first is a simple but amazing idea for decorating a Christmas cake. It is nice and easy, but effective. All you need is some extra sugar paste/fondant, perhaps left over from covering the cake, the cake board, and a ribbon.
Once you have covered the cake, cut out the different star shapes. You can use a Christmas cookie tree kit or a set of plastic star cookie cutters, which come in a variety of sizes to make the cut-out stars.
Place them on the cake starting with the biggest star, and finishing up with the smallest one, shaping it to look like a Christmas tree as in the image above. Try adding some gold sparkle lustre dust for more glitz on the Christmas tree.

2. Candy Cane Cake Idea
Candy Cane Cake Idea
This design is so amazingly pretty… and fun! The kids are going to love it… They’ll be so excited to get candy canes as well as cake!

3. Red Velvet Christmas Tree Cake
Red is such a Christmasy colour. And this is a surprise cake which will make the perfect centrepiece.
Red Velvet Christmas Tree Cake

The cake is iced with either a cream cheese frosting or a white chocolate frosting. And the tree, or other decorations, can be created using stencils and red velvet cookies crumbs. But the real surprise comes when you cut into the cake… see the picture below:
Red Velvet Christmas Tree Cake (inside of the cake)

I love this deep rich colour and it looks amazingly delicious! Here’s the cake recipe:
TOP 5 AMAZING SIMPLE CHRISTMAS CAKE DECORATIONS IDEAS
Using this frosting, you can ice your Red Velvet Cake, and you can also pipe it using a pastry/piping bag to create decorations.

4. Snowflake Cake
Deep purple is another lovely Christmasy colour and if you combine it with snowflakes… Perfect!
Snowflake Cake
For this Christmas cake decorating idea you get to play with two decorating recipes: gum paste and royal icing. You’ll need a set of snowflake shape cutters, with different sizes and different snowflake designs.


Create your design using the snowflakes, alternating the sizes, colours, and designs. Using some edible lustre dust will add sparkle. With the royal icing, you can ‘draw’ any design you want, complementing the snowflakes. And finally...


5. Meringue and Stars Cake
This is a simple idea, but gorgeous! Using fondant, or even marzipan, create stars to spread all over the top of a meringue covered cake! You can, of course, add all sorts of extra decorations… A ribbon, some edible silver balls...
Meringue and Stars Cake

So, there are my 5 favourites (at the moment) for Christmas… I am sure we’ll be seeing a lot more ideas as the festive season approaches, it’s so exciting! The most difficult thing is picking which fabulous design to use. Let me know which your favourite is, which ones you’ll be trying out, and of course, show us your cake pictures in the comments below.
HAPPY BAKING & BELLISIMO!
2) SHC 6 BEST COOKIE BAKING TIPS FOR THE HOLIDAYS
SHC 6 BEST COOKIE BAKING TIPS FOR THE HOLIDAYS
Holiday baking can be a pleasurable, stress-relieving activity… until your cookies turn out crumbly, burnt or too dense and you don’t know why. Here are six handy tips to skip all that frustration and proceed directly to turning out beautiful cookies and baked goods this season.
Whether it’s a plate of family favourites for the office or five dozen for the annual Cookie Swap, it’s time to crank out the holiday cookies for gift giving, or just a plate for ol’ Saint Nick, and put my dear old KitchenAid mixer to the test.
Sweetness Haven Creations (SHC) shares its top baking secrets to ensure your holiday cookies turn out perfect every single time. Here are 6 of my favourite and BEST tips to keep the stress levels down while cookie baking during the holidays.

TIP #1: READ YOUR RECIPE
This sounds silly to even say but read your cookie recipe carefully before starting.
I can’t tell you how many times I’ve been in a hurry, glanced over the ingredients and started a recipe, only to discover it must sit several hours or overnight, or there’s a step I’m not quite sure how to do and need to research or ask questions.  So be sure you have all the ingredients and that you understand the recipe clearly.
Image 1

TIP #2: GIVE YOURSELF TWO DAYS
These don’t have to be two days in a row.  Do all the mixing on one day and the baking on another.
When you try to do all your mixing and baking of several batches into one day, you’re more likely to end up exhausted, stressed and feeling a little “bah humbug”.
Another option is to mix up one batch each night throughout the week and stick them in the refrigerator, then do all the baking on another day.
Image 2
EXTRA TIP: Almost any cookie dough (roll out or drop) can be refrigerated for a week or so before baking.  Most cookies will improve after a day or two in the fridge.

TIP #3: DON’T GREASE YOUR COOKIE SHEETS
Image 3
Use parchment paper or silicone baking mats instead. Makes for easy clean-up and your cookies come out looking beautiful.  Non-stick spray can build up on your pans over time.  That black gunk that accumulates in the corners is next to impossible to remove.
EXTRA TIP: For drop cookies, use a cookie scoop to assure that all your cookies are the same size and will bake evenly.

TIP #4: DON’T USE FLOUR TO ROLL OUT YOUR COOKIES
For the light coloured dough, use powdered sugar, and for chocolate cookies, use cocoa powder.  Or you can simply use waxed paper like I do.
Image 4

TIP #5: WHEN ROLLING DOUGH, USE GUIDES TO MEASURE THE THICKNESS
The secret to nicely cut out cookies, it is making sure youhave rolled the dough thick enough, but not too thick.  Use 1/4 wooden sticks from the craft store to lay on each side of your dough as a guide while you roll.
EXTRA TIP:  If you don’t have the sticks, you can just roll out your dough and use a ruler or handful of change to check your thickness.   A stack of three quarters is about 1/4” thick. Two dimes are about 1/8”.
Image 5

TIP #6: FREEZE CUT-OUT COOKIES BEFORE BAKING
Have you ever baked cut out cookies only to pull them out of the oven and see that they spread and didn’t hold their shape?  After you cut them out and place them on the cookie sheet, pop them in the freezer for about 10 minutes before putting them in the oven to bake.  This will help the cookie hold its shape.
EXTRA TIP: Remove your cookies from the oven just before they look done. A tan cookie will be more dense and pliable than a golden cookie.
HAPPY BAKING & BELLISIMO!
3) HOW TO BAKE THE BEST BUTTER CAKE (5 TIPS)
HOW TO BAKE THE BEST BUTTER CAKE (5 TIPS)

If you don’t already have go-to vanilla, yellow, or butter cake, then THIS is the post for you.  Even if you do, I implore you to test this Classic Vanilla Butter Cake out.  I’ve been trying to make the perfect vanilla butter cake since the start of my career.  And while I have been satisfied with different versions along the way, my latest recipe is a keeper.  It’s moist and tender while still being sturdy enough to withstand nearly any filling and able to be stacked sky-high into an impressive layer cake without toppling over.  Best of all, its velvety crumb tastes like real vanilla!

Before we get to the actual recipe, I am sharing my top 5 tips for making a better butter cake.  If you want to become a better cake maker, then I encourage you to try a few (or all) of these practices for the next birthday, celebration or any other cake-eating day that rolls around:

HOW TO MAKE THE BEST BUTTER CAKE (5 Tips)
1. CONSIDER USING CAKE FLOUR:  
  • We should really re-think the term “all-purpose” flour.  While it may work best for baked goods like cookies and quick-breads, tender cakes can really benefit from something with less protein, like cake flour.  The protein in flour relates to gluten formation giving everything from cakes to bread structure.  For lighter, more delicate cake layers, try using cake flour or even a mix of both cakes and all-purpose for a sturdy yet tender cake that is great for layering.
2. UNDERSTAND WHEN & WHY WE USE BAKING POWDER AND BAKING SODA:
  • While creaming the butter and sugar in a recipe can help in the leavening process, a big part (in butter cakes, at least) is due to chemical leavening agents.  I recommend one that is is double-acting. Meaning, it is activated by both the liquids in the recipes during the mixing process as well as with the heat of the oven.  This second boost gives my cakes the lift they need, creates a superior texture and provides the perfect airy-ness to the crumb.  This slow, controlled second release also spares us time, say if we forget to properly pre-heat the oven.  
  • Why both?  Baking powder and baking sodas are both are chemical leaveners but whether or not a recipe calls for both comes down to the addition of acid.  Baking soda is used to neutralize the acids in a recipe (lemon juice, buttermilk, sour cream, chocolate) but using too much can leave an awful taste behind.  When more “lift” is required beyond the neutralization of these acids, the baking powder may also be called for.
  • If you bake as often as I do, then you probably never doubt the freshness of your leavening agents.  However, if you are questioning the purchase year of that old jar of baking powder in the back of your pantry, then it’s probably time to buy a new one.  To test the freshness, simply add baking powder to warm water or baking soda to warm water with a splash of vinegar.  Since the chemicals in fresh baking powder and baking soda react to heat and acid, you can tell they are working if the water begins to fizz or bubble.
  • Lastly, baking powder and baking soda are not interchangeable, so be sure to read your recipe carefully.
CLASSIC VANILLA BUTTER CAKE WITH VANILLA BUTTERCREAM

3. TAKE THE TIME TO PROPERLY CREAM THE BUTTER & SUGAR TOGETHER:
  • If I had only one piece of advice for beginner butter cake bakers, this would be it. In my opinion, it is a crucial step that can be easily overlooked.  To properly cream together butter and sugar, you must start with softened butter.  Once it is mixed until smooth, add in the sugar and crank up the speed of the mixer.
  • While mixing on medium-high, the butter-sugar mixture will transition through a few different stages:  At first, the sugar and butter will just casually dance around the bowl then start to incorporate together.  As they get mixed, the two ingredients will start to clump together in the centre of the bowl and around the paddle.  As you continue, more and more air is getting driven into the mixture as the sugar granules cut into the butter. Once created, the mixture will begin to fall back off of the paddle and start to coat the inside on the bowl.  It should be light, fluffy and pale in colour.
  • Not only do properly creamed butter and sugar make for a more homogenous batter, the air driven into the mixture helps to leaven and lighten the cake.  However, it is possible to over-cream, so be mindful of your mixing (and don’t mix on too high of a speed).  Be sure that the butter does not become too soft or that the fluffy mixture starts to deflate.  Usually, about 2 to 5 mins of mixing at medium to medium-high will suffice.
4. START WITH ROOM TEMPERATURE INGREDIENTS:
  • Speaking of homogenous cake batter, the best way to create a smooth batter is to start with ingredients that are all the same temperature.  In this case, that would be room temperature.  One good indicator of what temperature your ingredients should be is to go off of the butter.  In a butter cake, the butter must be soft enough to properly cream together with the sugar.  So if the butter must soft (room temp), so should the eggs and milk. 
  • But why should they all be the same?  Using eggs or milk straight from the refrigerator may, in fact, be cold enough to firm up that beautifully creamed butter.  Trying to incorporate cold eggs may cause the batter to appear curdled as well.
  • The small amount of milk used in a cake recipe comes to room temperature fairly fast, so you don’t have to worry too much about spoilage.  To bring eggs to room temperature quickly, place them in a bowl of luke-warm water as you prep and measure your remaining ingredients.
  • Can you bake a cake with cold milk?  Have I forgotten to bring my eggs to room temperature and continued on anyways?  You bet!  It won’t totally ruin the experience (or your finished cake), but since we are learning about making better butter cakes, then it is best to practice these small habits when possible.
CLASSIC VANILLA BUTTER CAKE WITH VANILLA BUTTERCREAM

5. FOLLOW THE DIRECTIONS:
  • This should be pretty obvious, but I am adding it to the list anyways.  More specifically, I am talking about following the order and manner in which the ingredients are mixed together.
  • Before even getting started, I recommend reading the directions in their entirety, measuring out all of the ingredients (I’d hate to get halfway into a recipe and realize I don’t have enough milk) and start pre-heating the oven.  This also helps get you into the habit of pulling cold ingredients out to bring to room temperature before you start mixing (see tip #4).
  • Many butter cake recipes (cookie recipes, too!) start by creaming together the butter and the sugar.  As previously mentioned (see tip #3), this is not a step that should be overlooked or rushed through.  Once you move on and begin adding in more ingredients, the opportunity to properly cream and drive as much air into the batter as possible is gone.
  • When adding eggs (typically the next step), be sure to only add in one at a time.  Take the time for each egg to fully incorporate into the batter before adding in the next.
  • When in doubt, alternate adding in the dry ingredients with the majority of the liquid.  Adding in half of the flour, followed by the milk, then the remaining flour helps create a smoother, well-mixed batter.  Like the eggs, allow each batch of ingredients to fully incorporate before adding in the next.
  • I find that adding these ingredients in alternating batches allows the batter to easily absorb the milk without having to over-mix the flour.  Over-mixing can lead to a denser crumb with tunnelling and holes within the layers.
Okay, now back to the CAKE! It’s hard to believe, but I don’t have a pure vanilla cake with vanilla frosting up on the entire Sweetness Haven Creations blog.  Well, until now.  It seems like I am always trying to come up with the next best flavour or incorporate the trendiest ingredients, so I guess it’s no surprise that a vanilla cake with vanilla frosting was missing.  Sure you can take any of my other yellow cake batters and pair them with my favourite vanilla Swiss Meringue Buttercream, but I thought it was high time that we get back to basics for this one.  This post is all about the cake, after all, not fancy flavours and decorations.
CLASSIC VANILLA BUTTER CAKE WITH VANILLA BUTTERCREAM RECIPE
HOW TO BAKE THE BUST BUTTER CAKE (5 TIPS)

HAPPY BAKING & BELLISIMO!
4) A CAKE DECORATING TUTORIAL FOR STUNNING RESULTS!
A CAKE DECORATING TUTORIAL FOR STUNNING RESULTS!

Before diving right into your bowl of frosting, it’s crucial to prepare everything that you’ll need. And… well… actually, learn how to DECORATE! Get ready for the ultimate crash course.
You’ll see that with this cake decorating tutorial that once you have some basic ideas, tips and tricks (which I will show you below) to decorate and present a cake, you will be able to incorporate your own ideas and realize that the possibilities are endless.
A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

STEP #1
The most important step in making a cake look more impressive and professional is to make the layers level. You’ll never see a domed, uneven cake on display in a bakery or baking competition, right? The simplest way to do this is to use this wonderful tool, a cake leveller/slicer which a child can use with perfect results. Simply adjust the wire to the depth needed to make a level cake layer and saw away with the feet placed on the counter. Remove the top and you have a perfect layer! Now, if you truly don’t want to spend $5 (I would advise that you splurge, btw), then you can use a large, serrated knife or even dental floss, but I know I can never keep those perfectly level.
IMG2-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

STEP #2
Next is to choose a filling for in between the layers and the top and sides (if you choose to do the top and sides). Here are a few options:
a) Jam & Whipped Cream
If you choose to use jam and whipped cream, put the jam on the bottom layer and spread the cream on top of the jam, then carefully place the second layer on top. I use a cake lifter to move the cake from the counter to the serving plate. It works really well!
IMG3-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

b) Buttercream Frosting
Choose a flavour which will complement the cake. I used chocolate mocha for the Chocolate cake and plain vanilla for the White cake. After levelling the cake, fill the middle of the layers with frosting, trying not to get a lot of crumbs into the frosting in the bowl. Always pull the frosting from the centre, outwards, so that it avoids contact with crumbs. Next, spread a thin layer over the entire cake, as this is only a "crumb coat".
IMG4-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

As you can see, there are some crumbs stuck in the frosting, but this is totally fine when using this method. Put the cake in the fridge for about an hour or so, then spread another thicker layer of frosting, and this time, you won’t have to worry about crumbs!
IMG5-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

Spread the frosting thick enough, that you can make swirls, or whatever pattern you like. I just used an ordinary butter knife, so no special tool is needed.
IMG6-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

c) Chocolate Ganache
This is one of my very favourite ways to decorate a cake because it looks so difficult but it's actually the easiest of all! Here's the recipe:
Equal Amounts of Chocolate and Cream... Yes! that's all, but be sure to use really good quality chocolate and good quality cream! Put both ingredients in a pot over low heat and stir until you have a smooth, thick sauce. If it gets too hot, it will run over the cake too quickly. So let it cool a little and stir ofter so it doesn't get a 'SKIN'.
IMG7-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

When it's the correct consistency (like cold maple syrup), simply pour the ganache slowly over the top of the cake.
IMG8-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

…so, it drips over the edge.
IMG9-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!
You can also cover all of the sides completely if desired. For this small 6 cake, I melted 4 oz (1/2 cup) Trader Joe’s chocolate chips with 4 oz (1/2 cup) heavy whipping cream and still had leftover ganache, which is great for dipping fruit into, such as strawberries and bananas.

d) A Few Other Ideas
  • Flavoured whipped cream.
  • Fruit and whipped cream.
  • Cream cheese frosting.
  • Chunky filling, like a sweet coconut as used in German chocolate cakes.
  • Plain powdered sugar glaze (only for the top).
STEP #3
Garnish and decorate. Here are some examples:
a) Powdered Sugar
IMG10-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

Never underestimate the power of powdered sugar. This cake decorating tutorial would be amiss in not including powdered sugar! A little sprinkling on almost any dessert or baked good just makes it say, “I’m just so much better now!” Not to mention its other super-power of being the best “cover-up”, hiding mistakes and blemishes in the most opportune way!

b) Biscuits, Cookies, Wafers, Etc
If you'd like to make the cake in the photos which are lined with ladyfingers, then all you need to do is press them on while the buttercream is still soft. If it gets hard a little, a smear of buttercream is all you need to make them stick.
IMG11-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

Tying a ribbon around the cakes isn’t necessary, however, it’s nice to know that none of the ladyfingers can fall off, and I think it just looks lovely, as you can see in the photo below. I used Italian ladyfingers, but you can use soft ladyfingers (French) or any type of cookie or biscuit which can line the perimeter of the cake; pirouette cookies are another great choice. Use a ribbon to tie in a theme: a blue ribbon for a baby shower for a boy, and blue pacifier decorations for the top makes a gorgeous centrepiece for the buffet table.

c) Fresh Fruits
Such as strawberries, raspberries, blueberries, grapes, cherries, etc., any fruit that won’t turn brown, and as you can see, even just three strawberries are enough to dress up a cake.
IMG12-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!
However, a few more differently coloured berries make a big difference!
IMG13-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

d) Fresh Flowers
I love using fresh flowers, especially roses, on cakes! How can you beat Mother Nature’s work? It makes the cake look classy and elegant, but it’s so easy; just place it (them) on top or on the side! However, just make sure not to use anything poisonous, such as oleander flowers; Google it if in doubt.
IMG14-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

e) OTHER DECORATING IDEAS
-Sprinkles, but unless it’s a children’s cake, I’d advise holding off on the rainbow kind (just my opinion, btw)
-Candies, jelly beans, brittle, crushed candy bars, sugar flowers, purchased decorations like these roses, for example
-Plastic decorations (remove prior to cutting, especially if children are present)

So, as you can see, it’s not that difficult to get professional looking results! And when you want to start with the piping bag, it’s even more fun!

IMG15-A CAKE DECORATING TUTORIAL FOR A STUNNING RESULTS!

If you have any questions, please feel free to email me or leave me a message below. I hope you’ll try my tutorial/tips!
BELLISIMO!
5) HOW TO BAKE A CAKE IN 10 EASY STEPS!
HOW TO BAKE A CAKE IN 10 EASY STEPS!

GREETINGS DEAR BAKERS!
A cake is often associated with celebrations. While birthdays, weddings, graduation celebrations among other similar events are marked with a variety of foods and drinks, cakes remain a key component in such events. In fact, an event in which a cake is not cut is often deemed incomplete. But how is it prepared? Or even how to bake a perfect cake yourself? It can either be purchased or made at home. As many people realise, nothing is sweeter than a cake that one makes herself/himself in the kitchen.

THE BASICS OF BAKING A CAKE
THE BASICS OF BAKING A CAKE

When kids get interested in helping their mom or dad in the kitchen, one of the first things they want to do is to help bake a cake. It's a good choice because it is easy, direct and follows the same basic steps every time, with variations that can make it more complicated. Knowing the basics lets you approach making a cake from scratch with great confidence. For this step-by-step process gives a step by step breakdown of how to bake a Chocolate Cake!

HOW TO BAKE A CHOCOLATE CAKE

STEP #1: GET READY
STEP #1: GET READY

Before you begin baking, grease and flour the pans you are using. These could be 8-inch rounds, 9-inch rounds, 13- by 9-inch rectangular, or a Bundt pan. Then preheat the oven to the temperature as directed in the recipe so that it's ready to bake when you are.

STEP #2: MELTING CHOCOLATE & OTHER INGREDIENT PREPARATION
It's important to have all the ingredients prepared before making the batter. Many cake recipes call for melted chocolate, so you should do that before beginning to mix up the batter. To melt chocolate, you can use a microwave or a saucepan on the stovetop, the traditional method. Other ingredient preparation could include chopping nuts or slicing of lemon or orange zest, among many other cake recipe variations.
STEP #2: MELTING CHOCOLATE & OTHER INGREDIENT PREPARATION AND STEP #3: MIX THE DRY INGREDIENTS

STEP #3: MIX THE DRY INGREDIENTS
It's important to measure correctly and then completely mix the dry ingredients so the cake will rise evenly and properly. Use a wire whisk to combine the flour with the leavening agents for a good mixing result.

STEP #4: CREAM THE BUTTER & SUGAR
Bring the butter to room temperature before you begin baking. When it's reached the proper temperature, beat it until it's creamy. Slowly add the sugar while mixing, if possible. If it's not possible to add the sugar while mixing, add a little of the sugar at a time and then mix until you have added the full amount.
 STEP #4: CREAM THE BUTTER & SUGAR AND STEP #5: ADD THE EGGS

STEP #5: ADD THE EGGS
Add the eggs to the butter and sugar mixture, one at a time, and mix well until blended.

STEP #6: ADD THE CHOCOLATE
For a chocolate cake, this is generally when the chocolate is added to the butter and sugar mixture. Be sure to mix it completely. But you should follow the specific recipe you are using on when to add chocolate or other flavour ingredients beyond the basics.
STEP #6: ADD THE CHOCOLATE AND STEP #7: ADD FLOUR AND MILK

STEP #7: ADD FLOUR AND MILK
Add the dry ingredients and mix with the milk alternately to the butter and sugar mixture, which now also contains eggs and melted chocolate, and mix well, until it is smooth and uniform. Some recipes add the milk at the end; follow the specific recipe for best results.

STEP #8: PUT BATTER IN THE PANS
Carefully divide the batter between two round cake pans or add to one pan if you are using a rectangular or Bundt pan. Gently tap the pans on the counter to even the tops. If necessary, use a spatula to smooth the tops before baking.
STEP #8: PUT BATTER IN THE PANS

STEP #9: BAKE & COOL THE CAKE
Bake the cakes according to the time and temperature in the recipe directions. Remove from the oven and cool on a rack for 10 minutes or as directed in your recipe. Remove the cakes from the pans and cool completely on wire racks before frosting the cake. Make sure the top layer's top is not top down on the rack. Otherwise, there will be grid lines on the top of the cake.
STEP #9: BAKE & COOL THE CAKE


STEP #10: THE FINISHED PRODUCT
Once the cakes are completely cool, it's time to frost them. Choose from basic buttercream icing, cream cheese frosting, ganache, or whipped cream. If you have two round cakes, put one top side down on the serving platter and frost it. Then put the second cake on top and frost the top and sides. Make swirls as decoration, if desired.
STEP #10: THE FINISHED PRODUCT
HAPPY BAKING & BELLISIMO!
6) THE BASICS OF BAKING (TIPS TO TURN YOU INTO PRO!)
THE BASICS OF BAKING (TIPS TO TURN YOU INTO PRO!)


I wanted to be just like Mommy, flipping pancakes and baking chocolate chip cookies, so when she left the old tan set sitting on the counter, I slipped in, stood on my tippy-toes, and snuck off before anyone saw me. And despite banging them around my Fisher Price Kitchen for all of the preschools, it took me another 13 years to finally figure out how to use them properly. So today, we’re going back to the basics. Many of you may know these tips and tricks already, but skim through them anyway, every one of them will convert you from a beginner into a baking pro!

ESSENTIAL TIPS FOR BAKING BEGINNERS
Congratulations! You’ve decided that you want to become a baker! Welcome to a wonderful and crafty world of sweet culinary delights. From cake decorating to pastry making, there’s plenty to explore. Many beginners can be intimidated by baking, which involves ratios, recipes, and sometimes funny-sounding techniques. Don’t be scared off: once you’ve learned a few basics, baking will start to come more naturally and will start to be incredibly fun.

1. START SIMPLE
If you’re a new baker, starting with an elaborate cake or confection might be a bit overwhelming. Start where it feels comfortable to you. Perhaps that means starting with recipes that involve doctored cake mixes, or with “semi-homemade” procedures. That’s fine. It will help you build confidence for more difficult baking projects down the line.  Even master baker Christina Tosi of Momofuku fame started out baking with cake mixes.

2. BUY SOME GOOD BASIC SUPPLIES
You don't have to go for broke by purchasing every baking supply ever created but investing in some basic supplies will make your life (and baking) far easier. A good set of measuring cups (both liquid and dry) and spoons, spatulas, mixing bowls and baking pans will serve you well for any kitchen capers sweet or savoury, so they are versatile kitchen supplies.

While a weightier cash investment, a stand mixer or hand mixer is an invaluable tool for frequent bakers. While they are not strictly necessary, it can be time-consuming and physically try to mix batters and doughs by hand. If you want to get serious about baking, a good mixer is a sound investment.

3. READ THE RECIPE FIRST
This is kind of boring advice, right? But it’s important. Read the recipe first. It’s sort of like reviewing the directions before you start driving to a destination. Knowing the steps that are coming up can help you avoid possible calamity and wrong turns, allowing you to work more calmly and confidently.
READ THE RECIPE FIRST

4. LEARN HOW TO MEASURE YOUR INGREDIENTS PROPERLY
Established bakers and confectioners will measure their ingredients by weight. That might be intimidating for the beginning baker but start by learning how to properly measure ingredients. That includes levelling off cups of dry ingredients such as flour and using the proper measuring cup or spoon for the type of ingredient you’re measuring.

5. BE FEARLESS
Professional bakers will joke that cake (or insert any dessert here) can smell your fear. It’s true. If you approach baking with trepidation, you may be too hesitant during vital and fast-moving portions of recipes. Sometimes, you just must dive in fearlessly to a recipe. Often, your confidence will be rewarded with a perfectly baked cake or dessert.
BE FEARLESS

6. MISTAKES HAPPEN-SOMETIMES THEY’RE HAPPY ONES
It would be nice to say that if you take certain steps you will never make a baking mistake, but that would be a lie. You will make mistakes in baking. Everyone does from time to time, even professional pastry chefs (really). Sometimes, you might find that your mistake isn’t so terrible–and yet other times, you end up with a happy accident that ends up a delicious dessert. The gooey butter cake was allegedly invented by mistake, for instance.

7. GET YOUR MISE EN PLACE
Once again, not the most exciting advice, but a little mise en place goes a long way in baking. Basically, this means prepping your materials and ingredients in advance to streamline the food preparation process.
For baking, this would include pre-measuring ingredients and have the tools and materials you’ll need close at hand. Then, you can focus on the recipe rather than having to pause to measure ingredients or search for tools as you go. It might seem tedious when all you want to do is bake, but it will save you time in the long run.
ESSENTIAL TIPS FOR BAKING BEGINNERS
HAPPY BAKING & BELLISIMO!
6) HOW TO MAKE A STRIPED BUTTERCREAM CAKE
(Adapted from thecakeblog.com)

Supplies:
6” round cake, crumb coated
6 cups of buttercream
Soft gel paste food colour
Piping bags
Bench scraper or large icing spatula
Revolving Cake Turntable
Offset spatula
Instructions:
1. Make a batch of your favourite buttercream frosting. Either a meringue-based buttercream or a basic crusting buttercream will work. Divide frosting into two or three portions (according to your likings) and tint to your desired colours. I choose two colours which are pink and light green.

2. Pipelines of pink and light green buttercream on the sides of the cake. Fill the top of the cake with white buttercream.

3. Smooth the top of the cake with the bench scraper or an icing spatula. Don’t worry if the frosting hangs over the edges. It’ll get cleaned up on the sides of the cake are smoothed.

4. Hold the edge of the bench scraper vertically against the side of the cake. Spin the cake while you hold the bench scraper steady and smooth the buttercream. Stop every few turns to scrape the excess buttercream into a bowl. Wipe the bench scraper down with a warm paper towel to clean the blade between spins.
5. Use the flat edge of an offset spatula to clean up the top edge of the cake. Swipe the blade across the top of the cake, pulling in from the sides towards the centre of the cake. Do this all the way around until your cake is smooth enough.

6. Complete your cake with any desired finishing touches, examples like a chocolate ganache drip or a statement-making flower (your choice of decoration & design).

6) HOW TO MAKE THE BEST EVER SWISS MERINGUE BUTTERCREAM
HOW TO MAKE THE BEST EVER SWISS MERINGUE BUTTERCREAM

Equally rich and creamy as it is light and smooth, Swiss Meringue Buttercream is my first pick for frosting.  Its silkiness and stability make it a preferred choice for most pastry chefs and wedding cake makers, but it can be easily made in the home kitchen too.  Concerned about whipping egg whites and working with meringue?  Well, it’s time to officially kick those worries to the curb and become a fearless Swiss Meringue Buttercream master!
If you’ve been reading the blog for a while or picked up a copy of my book, “Layered,” then you know how much I sing the praises of Swiss meringue buttercream.  Not too sweet and flawlessly smooth, I opt for this meringue-based frosting 9 times out of 10.  I find it extremely versatile and easy to flavour (think coffee, raspberry, passion fruit, mint, and more!), although plain vanilla (preferably with some fresh vanilla bean seeds) is equally lick-straight-off-the-spoon worthy.  Want effortlessly smooth cakes or heavenly swirls of frosting?  This is the recipe you need.
So if Swiss meringue buttercream is the preferred choice for professionals and is so superior in texture and flavour, then why don’t more home bakers use it?  Okay, I admittedly don’t know if anything in that last statement is at all accurate, nor in the next, but I think it's the mixing process intimidates many meringue-based buttercream novices.  Either that or they hate delicious frosting and love extra work and stress when trying to ice a cake, hehe!
This recipe can be used exactly as is or as the base for a variety of other frostings.  I find that it is not as sweet as most other types of frostings, so it is easier for the flavour. So many options it is hard to pick a favourite! Click  "Best Ever Swiss Meringue Buttercream " recipe! You won't regret it, I promise!
7) WHICH FLOUR IS BEST?
– ALL PURPOSE FLOUR vs. CAKE FLOUR vs. PASTRY FLOUR
WHICH FLOUR IS BEST? – ALL PURPOSE FLOUR vs. CAKE FLOUR vs. PASTRY FLOUR

Flour is one of the most important ingredients in a cake recipe. It not only is the structural workhorse of a cake but provides important flavour and textural elements. Choosing the best flour for a cake recipe can be tricky. There are many options on the market and depending on where you are in the world, certain flours may or may not be available. Here I will try to clarify some of the differences between various types of wheat flours and show you how they translate to baked cakes.
Wheat flour is commonly categorized for sale based on protein content. Flour is primarily composed of wheat starch but also contains protein molecules. Most of the protein in flour is the type which converts to gluten in the presence of water. The size of the flour granules can also play a role in the properties of a given flour and the resulting baked product. Finely ground flours create a smaller crumb and better texture in a cake.
Flour can also differ because of the type of wheat grain of origin. Wheat flour comes from either hard wheat or soft wheat grain varieties. Hard wheat varieties cannot be ground as finely as soft wheat types and therefore do not work as well in cakes. Some flour manufacturers will label the type of wheat the flour originates from but often this information is not listed.
Flour can also be divided into that which is bleached and that which is unbleached. Bleached flours are treated with chemicals to lighten the flour’s colour. These chemicals include potassium bromate, benzoyl peroxide or chlorine. Health concerns over potassium bromate have caused it to be banned from use in Canada and Europe but are able to be used in the United States. Benzoyl peroxide is used in all flour types and does not affect gluten strength. Chlorine is only used in cake flour because it weakens gluten and allows water to be absorbed more readily. Unbleached flours are not treated with whitening chemicals. Here are the typical wheat flours you can find in stores:

1. Bread FlourGenerally, contains between 11.5 and 13.5 per cent protein. Ground from hard wheat varieties. May be bleached or unbleached. Strong glutinous bonds result in an open and coarse crumb that is not ideal for cake baking.
2. All-Purpose Flour: Protein content ranges from 9.5 to 11.5 per cent. Often made from a mix of hard and soft wheat. May be bleached or unbleached. Found in many cake recipes but is often mixed with cake flour to improve the cake’s texture.
3. Pastry Flour: Fine-milled soft wheat flour with protein content from 7 to 9.5 per cent. Is usually found in unbleached. Not common in cake recipes but the granule size and protein content make it a worthwhile option.
4. Cake Flour: Fine-milled soft wheat typically comes from the heart of the wheat grain for the finest granulation. Protein content varies from 6 to 8 per cent. Typically found bleached, but some manufacturers are now offering unbleached options. Often found in cake recipes but frequently is cut with all-purpose flour to mediate flavour and structural effects.

Now let’s see how these differences play out in baking:
I decided to compare flours commonly used in cake recipes to allow for a head-to-head comparison. The flours included: unbleached all-purpose flour, unbleached all-purpose flour plus cornstarch (a common cake flour substitute), unbleached pastry flour and bleached cake flour.

The two cakes made with all-purpose flour were very similar. It seems that the addition of cornstarch has little effect on the baking results. They were both comparatively short, open-crumbed, slightly coarse and darker than the pastry flour. The all-purpose flour cakes also had a slightly “wheaty” taste that I can only compare faintly to Play-Doh. Pastry flour made a cake that was a little taller than the all-purpose flour cakes, finer crumbed, lighter in colour and had a much-improved texture. It was smooth with a nice mouthfeel and mild, appealing taste.

The above photo shows the colour variation between the pastry and all-purpose flour-corn starch cake. While they essentially end up with a similar starch to protein ratio they produce noticeably different cakes.
The cakes made with unbleached cake flour were a bit different than that made with bleached cake flour. The unbleached cake flour is made from wheat flour and wheat starch combination; this cake was slightly darker in colour and shorter than the unbleached cake flour contains only finely milled soft wheat flour. The Softasilk bleached cake flour, made from finely milled and bleached soft wheat, was a bit lighter in colour and a little bit taller, but the texture was slightly spongy and crumbly compared to the unbleached cake flours. The bleached cake flour cake also had a very distinct flavour that was absent in the cakes made with unbleached cake flours.
The unbleached cake flour was just a touch darker and shorter than the bleached cake flour. When the unbleached flours are compared in the image below, you can see that the all-purpose flour is the darkest in colour and shortest in stature, the pastry flour is a bit taller and a tad lighter, while the unbleached cake flour is the lightest and tallest of the unbleached flours.

In the end, I was very impressed with the unbleached pastry flour and the unbleached cake flours. While these may be slightly more difficult to locate, their results make it worth the effort.

If you cannot locate these types of flours, a combination of half all-purpose flour and half cake flour is a fair substitute (determined from previous experiments). If the all-purpose flour is your only option you can still make a wonderful cake, just opt for the lowest protein brand you can find.
8) HOW TO MAKE CUPCAKES? (FINAL PART)
HOW TO MAKE CUPCAKES? (FINAL)

Hello there again! 
Welcome to our final 'SHC Baking Tutorial' for series 'HOW TO MAKE CUPCAKES? (FINAL). I hope that I have given good information to all of you in baking these 'lil cuppies'! I learned this myself through Betty Crocker's website and it has done me good til today! Thanks, Betty! Here goes the final series...
Filling cupcakes with a surprise middle are the ultimate way to take your cupcakes from enjoyable to irresistible. You can fill cupcakes with more frosting-like our Dreamy Cream-Filled Cupcake s or even bake a sweet treat inside with our Surprise-Inside Cupcakes.

A) HOW TO FILL CUPCAKES?
How to Fill Cupcakes

Pie filling is also a delicious way to add some sweetness to your cupcake. These Apple Pie Stuffed Cupcakes bring two of our most favourite desserts together with one easy recipe! Here’s how you can do it: What you’ll need:
Ingredients for Apple Pie-Stuffed Cupcakes:
Ingredients for Apple Pie-Stuffed Cupcakes

Regular size muffin tin
Paper baking cups
Large bowl
Medium bowl
Round cutter
Method:
Step 1: Gather your ingredients and apple pie filling, whipped cream, caramel ice cream topping and walnuts. Preheat your oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, or spray muffin cups with cooking spray.

Step 2: Using a large bowl, mix the cupcake batter according to the directions on the box and pour the batter into your muffin pan, filling each liner about two thirds full. Bake the cupcakes for 12 to 15 minutes or until cupcakes are golden. Transfer the cupcakes to a wire rack to cool and repeat with the remaining batter.

Step 3: To make the frosting, use a medium bowl to beat the whipping cream with powdered sugar and vanilla extract until it’s thick and holds stiff peaks. Spoon on top of the cupcakes or use a piping bag and a star tip to make a decorative swirl.

Step 4: Drizzle with the caramel topping and sprinkle with walnuts, if desired. If you plan to make these ahead, top with whipped cream and store in the fridge. Add the caramel and walnuts just before serving.

B) HOW LONG TO BAKE CUPCAKES?
How Long to Bake Cupcakes?
Most cupcake recipes are baked at 350℉ for about 16-25 minutes. If you are making cupcakes from a cake mix, follow the directions listed on the back of the box. If you are making from-scratch cupcakes, follow the time guidelines listed in the recipe. Mini cupcakes will require less baking time while jumbo cupcakes will require more baking time.

C) HOW TO TELL IF CUPCAKES ARE DONE?
How to Tell if Cupcakes Are Done


As your cupcakes bake in the oven, a sweet cake aroma will fill your kitchen. When the timer goes off, take the cupcakes out of the oven. They should be golden brown on top. Insert a toothpick in the centre of the cupcake. If it comes out clean, the cupcakes are done.

D) HOW LONG TO LET CUPCAKES COOL FOR?
How Long to Let Cupcakes Cool for?

After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for five to 10 minutes. Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting. If you are using the same pan for multiple batches of cupcakes, allow the pan to cool for about 15 minutes before adding more batter.

E) HOW TO KEEP CUPCAKES FRESH?
How to Keep Cupcakes Fresh

It’s difficult to resist not indulging in fresh-out-of-the-oven cupcakes right away, but if you’re making them for a party or to give to a friend, then follow these tips for how to keep cupcakes fresh:
1. Cool cupcakes completely before covering to keep the tops from becoming sticky, about 30 minutes.
2. Frosted or unfrosted, cover cupcakes loosely with foil, plastic wrap or waxed paper.
3. Store cupcakes with buttercream frosting at room temperature for up to two days.
4. Refrigerate cupcakes with cream cheese or whipped cream toppings.
5. Frost cupcakes with fluffy frosting on the day they’ll be served.

E) HOW TO STORE CUPCAKES?
How to Store Cupcakes

Here are a few tips for keeping cupcakes fresh:
1. Cool them completely before covering to keep the tops from becoming sticky.
2. Frosted or unfrosted, cover cupcakes loosely with foil, plastic wrap or waxed paper.
3. Store cupcakes with buttercream frosting at room temperature for up to two days.
4. Refrigerate cupcakes with cream cheese or whipped cream toppings. 
5. Frost cupcakes with fluffy frosting on the day they’ll be served.

F) HOW TO REFRIGERATE CUPCAKES?
How to Refrigerate Cupcakes

You can refrigerate cupcakes for about two days. Before refrigerating, allow the cupcakes to cool completely. Then cover them loosely with foil, plastic wrap or waxed paper. Cupcakes with cream cheese or whipped cream topping are best stored in the refrigerator, but buttercream-frosted cupcakes can be left at room temperature.

G) HOW TO FREEZE CUPCAKES?
How to Freeze Cupcakes

You can get a head start by baking cupcakes ahead of time and freezing until you need them. Unfrosted cupcakes freeze better than frosted and frozen cupcakes are easier to frost. When freezing unfrosted cupcakes:
Cool unfrosted completely, about 30 minutes, before covering and storing to keep the tops from becoming sticky. Place cupcakes in cardboard bakery boxes to prevent crushing, then tightly cover with foil, plastic wrap or larger freezer bags. Properly packaged, unfrosted cakes can be kept frozen for two to three months.
If you to freeze frosted cupcakes, creamy frostings freeze best. Fluffy frosting or whipped cream frostings freeze well but may stick to the wrapping.
To prevent frosting from sticking, freeze cupcakes uncovered for one hour, then insert a toothpick in the top of the cupcake and tightly wrap. Frozen frosted cupcakes keep two to three months. Thaw cupcakes in the refrigerator or on the countertop. When thawing on the countertop, loosen or remove wrapping to prevent condensation from forming. Decorating gel, hard candies and coloured sugars do not freeze well because they tend to run during thawing.

H) WHAT PAIRS WELL WITH CUPCAKES?
What Pairs Well with Cupcakes?

Cupcakes aren’t complete without its frosting counterpart. Here are our favourite frosting recipes that take cupcakes to a whole ‘another level of decadence:
CHOCOLATE BUTTERCREAM FROSTING
CHOCOLATE BUTTERCREAM FROSTING

VANILLA FROSTING
VANILLA FROSTING

PEANUT BUTTER FROSTING
PEANUT BUTTER FROSTING
CREAM CHEESE FROSTING
CREAM CHEESE FROSTING
Cupcakes are a staple to all of the life's celebrations from Birthdays, Graduations to Potlucks and Holidays. If you're in a pinch or need a little head start for your cupcakes cravings!

Whether your must-have is chocolate with sprinkles or vanilla with extra frosting, find a delicious cupcake for all of your events and cravings.
9) HOW TO MAKE CUPCAKES? (PART 3)
HOW TO MAKE CUPCAKES? (PART 3)

Hi Darlings! As promised this is the PART 3 (of 4 parts) in the series on 'How to Make Cupcakes?I do hope that I am helping all to have a better understanding of baking these cute lil 'Cuppies'!

a) How to Frost Cupcakes
How to Frost Cupcakes

To frost with a spatula, place a generous dollop of frosting on the centre of the cupcake, then spread toward the edges. For a smooth finish, run the spatula edge over the top. For fluffy frosting swirls, touch the frosting with the spatula and lift up. To pipe swirled frosting, use a pastry bag fitting with #6-star tip. Start at the outside edge, spiral up towards the centre and pull tip up.
#Tips for Frosting Cupcakes
Here are a few expert tips for frosting cupcakes:
1. For a quick frosting method, take your cupcake and dip the top into a bowl of fluffy frosting. Give it a slight twist and pull up straight to create a nice peak.
2. If you’d like to pipe your cupcake frosting, but don’t have a piping bag, snip a small corner off of a food-storage plastic bag to make your own.
3. If you don’t want use frosting, you can top cupcakes with powdered sugar, whipped topping, ice cream, or a drizzle of ice cream topping.
4. Mixing a container of frozen whipped topping with flavoured yoghurt makes a quick, homemade frosting.

b) How to Decorate Cupcakes
How to Decorate Cupcakes

One of the most enticing reasons to make cupcakes (besides their irresistible taste) is because they are so easily customizable; you can change up the colour and flavour of frosting, add sprinkles or crystals, pipe or spread the frosting, and the list goes on. Here’s what you’ll need if you want to decorate cupcakes:
a. Pastry or decorating bags. You can also use a resealable food-storage plastic bag and snip a small corner off to create a piping bag.
b. A decorating tip set with various shapes and sizes.
c. Food colours available in liquid, gel or paste.
d. Assorted coloured sugars, edible glitters and pearls.
e. Assorted candy sprinkles in a wide variety of colours and shapes.
f. A wide variety of premade decors made from sugar including flowers, hearts, stars and other decorative shapes.

c) How Long to Bake Cupcakes?
How Long to Bake Cupcakes?
Most cupcake recipes are baked at 350 for about 16-25 minutes. If you are making cupcakes from a cake mix, follow the directions listed on the back of the box. If you are making from-scratch cupcakes, follow the time guidelines listed in the recipe. Mini cupcakes will require less baking time while jumbo cupcakes will require more baking time.

d) How to tell if Cupcakes Are Done

As your cupcakes bake in the oven, a sweet cake aroma will fill your kitchen. When the timer goes off, take the cupcakes out of the oven. They should be golden brown on top. Insert a toothpick in the centre of the cupcake. If it comes out clean, the cupcakes are done and ready!

e) How Long to Let Cupcakes Cool for?
How Long to Let Cupcakes Cool for?

After you take cupcakes out of the oven and have determined they are done, let them cool in the pan for five to 10 minutes. Then remove cupcakes from the pans and place them on a cooling rack to continue cooling. Make sure cupcakes are completely cooled before frosting. If you are using the same pan for multiple batches of cupcakes, allow the pan to cool for about 15 minutes before adding more batter.

f) How to Keep Cupcakes Fresh
How to Keep Cupcakes Fresh

It’s difficult to resist not indulging in fresh-out-of-the-oven cupcakes right away, but if you’re making them for a party or to give to a friend, then follow these tips for how to keep cupcakes fresh:
1. Cool cupcakes completely before covering to keep the tops from becoming sticky, about 30 minutes.
2. Frosted or unfrosted, cover cupcakes loosely with foil, plastic wrap or waxed paper.
3. Store cupcakes with buttercream frosting at room temperature for up to two days.
4. Refrigerate cupcakes with cream cheese or whipped cream toppings.
5. Frost cupcakes with fluffy frosting on the day they’ll be served.
10) HOW TO MAKE CUPCAKES (PART 2)
HOW TO MAKE CUPCAKES (PART 2)

As mentioned, you can either make cupcakes from scratch or from a box of Betty Crocker cake mix. You can find directions for easy cupcakes on the back of the box. We’ll show you how to make one of our five-star cupcakes from scratch—it’s easier than you think!
These Texas Sheet Cake Cupcakes are a twist on a traditional Texas Sheet Cake. It’s a from-scratch recipe that’s easy to master once you know how. Here’s how it’s done: What you will need is:-
Ingredients for Texas Sheet Cake Cupcakes:
Large bowl
Regular-size muffin pan (12 counts)
Paper baking cups
One-quart saucepan
Method:
Step 1: Gather your ingredients.
Step 2: Preheat oven to 375'F. place baking paper cups in 24 regular-size muffin cups.



Step 3: In a large bowl, mix the flour, granulated sugar and salt with a whisk. Set aside.
Step 4: Using a one-quart saucepan, heat one cup of butter, water and three tbsp of baking cocoa to boiling.

Step 5: Remove from heat and pour into flour mixture. Mix to combine. Add buttermilk, baking soda, vanilla and eggs. Mix well to combine and then fold in chopped pecans. Divide the batter evenly among muffin cups, filling them 2/3 full. Bake for 20-25 minutes.
 
Step 6: Meanwhile, gather your ingredients for the frosting.


Step 7: Using a one-quart saucepan, heat butter, baking cocoa and milk to simmering. Remove from heat; beat in powdered sugar. Spoon warm icing over warm cupcakes and top with pecan halves.
b) How To Make Frosting for Cupcakes

No cupcake is complete without a generous helping of frosting on top. There are plenty of options to top off your dessert including making homemade buttercream frosting, whipped frosting, cream cheese frosting or creamy frosting.
Cream cheese frosting is one of our favourite frostings, especially on top of a carrot cake or red velvet cupcake. Here’s how to make our foolproof cream cheese frosting. What you’ll need is :
Ingredients for Cream Cheese Frosting :
A large bowl
An electric or stand mixer with a whisk
Method:
1. Place the stick of butter and cream cheese in a large bowl.

2. Set your electric hand mixer on medium speed and beat the butter and cream cheese together until the mixture is smooth and creamy. This should take about three minutes. Scrape down the sides of the bowl occasionally with a spatula.

3. When the buttercream cheese mixture is well combined, add one tsp of vanilla. Stir to combine.
11) HOW TO MAKE CUPCAKES (PART 1)
HOW TO MAKE CUPCAKES (PART 1)

I first learnt to bake (the real deal) was a  cupcake from a recipe in  'Betty Crocker' website at the age of 13 years old. Since then I have been baking these cute lil cuppies following the guidelines/tutorial on her website. But before we head on to the baking bit, there is some basic information I want to share with all of you...get to know this awesome lil cuppies! 
Few things symbolize celebration quite like the Cupcakes. With only a few basic skills, tools and ingredients, you can whip up a batch of cupcakes for each and every occasion that’s a cause for celebration—and YES! the end of your weekday is a cause for celebration!
But...first, you need to know some basic knowledge about these cute lil cuppies...
a) What Are Cupcakes?
What Are Cupcakes?

Cupcakes are individual, cake-like desserts made in a muffin tin and are usually topped with frosting. No one knows for sure when the first cupcake was made and even the experts argue about when the first cupcake recipe appeared in a cookbook. It was either in the late 1700s or the mid-1800s, depending on the source. There's even some confusion about how cupcakes got their name. Was it because these dainty treats were first baked in cups or because of the measurements used to make them? While there are variations on cupcakes in many cuisines- the British have fairy or Queen cakes, the Dutch are known for their traditional 'Cakejes', what everyone knows for sure is that cupcakes are delicious! cupcakes used to be the baked good of choice for children's birthday parties but lately the cupcake has gone upscale appearing at adult dinner parties, on the dessert menus of upscale restaurants and at centre stage at weddings.

b) Different Cupcake Flavours

Different Cupcake Flavours


Along with the explosion of the cupcake's popularity, there has been what can only be called a creative revolution when it comes to flavours. While the classics endure yellow cupcakes with chocolate frosting and devil's food dripping with fudgy deliciousness you can now find cupcakes that are clearly made with adults in mind.

c) Different types of Cupcakes
Different types of Cupcakes
This is what I use:
2 egg whites
2 lb icing sugar sifted (Not all may be used)
1 tsp lemon juice
Large bowl
Handheld mixer with hooks or stand mixer with a paddle attachment
Cling film
METHOD:
Step 1: Combine egg whites and lemon juice in a large bowl. Add some of the sifted icing sugar to the mixture and start the mixer.

Combine egg whites and lemon juice in a large bowl


Step 2: Keep adding the icing sugar a little at a time. When the mixture looks like thick whipped cream and makes soft peaks when you push down the hooks/paddle in it, you can use it for piping.
Step 3:
When you have the soft peak icing, you start to only add 2 tbsp of icing sugar at a time because from now on the icing will get stiffer. When you can pull out small stiff peaks the icing is ready. Cover the icing with cling film and a lid or wet cloth and store it in the fridge.
adding the icing sugar a little at a time

If you want to make runny icing for flooding cookies or making run-outs then take some royal icing (stiff made) into a bowl and start mixing it with water, a few drops at the time. Continue this until the icing it thin and liquid. It should be smoothing out when you lift the spoon. The mixing of the water will most likely cause many air bubbles in the icing, so it is always good to cover up the icing and let it “rest” for 30 min. Then give it a slow stir and you have reduced the number of air bubbles in your icing.


You can use this royal icing for cookies! As mentioned before royal icing is great for flooding cookies. I hope this piece on how to make royal icing for flooding and other occasions was helpful! I know how tricky it can be to keep your royal icing runny and useable. The trick is to keep adding water to the icing to thin it out to the correct consistency. Again, if you make your icing too watery you can usually fix it by adding more icing sugar. (If the term “icing sugar” is new to you, it’s just another name for powdered sugar or confectioner’s sugar).
The dry royal icing is a pain to work with and it can be tricky to decorate a cake with icing that isn’t applying right. Perfecting royal icing can take time but don’t get frustrated. Comment any questions you have and I will be sure to answer them to my best ability.
12) SHC 7 BAKING TIPS YOU SHOULD TRY FOR YOUR RAYA BAKING THIS 2018
SHC 7 BAKING TIPS YOU SHOULD TRY FOR YOUR RAYA BAKING THIS 2018

GREETINGS MY DARLING BAKERS!
A Hari Raya celebration isn’t complete without cookies! From Semperit to Seri Muka, tart nanas to good old’ chocolate chip cookies, these little nibblers add warmth, joy, and yumminess to the festivities of the celebration. You’ll definitely be needing a good stash of these treats, whether you’re making them for your family, serving them to guests at your 'Rumah Terbuka/Raya Open House', or giving them away to neighbours and friends.
 Here are some tips and tricks for you to try this year as you embark on your baking spree! You ’ll soon be whipping up treats that will be the talk of the town.

1. INVEST IN AN AIR FRYER
1. INVEST IN AN AIR FRYER

This handy tool is all the rage now and with good reason. It allows you to cook food to the appearance, taste, and texture of deep-frying, without the oil! Use it for your Keropok, popiah, Murukku, Cekodok and all those other usually greasy treats and turn them into guilt-free snacks!
Another plus point for this baby is that you can use it as an oven too! Follow the manufacturer’s instructions and you can use it as a backup oven for when you are baking up a storm!
*You should get: Khind ARF22 Air Fryer

2.USE FUN COOKIE MOULDS TO CUT BACK ON DECORATION
2.USE FUN COOKIE MOULDS TO CUT BACK ON DECORATION

Circles and squares just don’t cut it anymore. Try some cute and creative moulds to give character to even the most basic butter cookies. Plus, the prettier the shape of the cookie, the less you will have to decorate it to make it look lovely!
*You should get: The Roll and Store Pin with 9 Cookie Cutters (RM25 FAVE)
You should get: The Roll and Store Pin with 9 Cookie Cutters (RM25 FAVE)
OR: COOKIE PRESS WITH 20 DESIGNS (FAVE RM25)
OR: COOKIE PRESS WITH 20 DESIGNS (FAVE RM25)

3. THE SAME FOR CAKE TINS!
3. THE SAME FOR CAKE TINS!

Whatever the cake you are making, it’s always more fun to have it presented in a beautiful shape rather than using your boring square or round tins. It’s a time for festivity so make your treats special! Bake your goodies or pour your jellies into these adorable cake tins and watch as your guests praise you for your awesome food decoration skills.
*You should get: Set of 6 Baking Moulds (assorted sizes and designs) – FAVE RM35
You should get: Set of 6 Baking Moulds (assorted sizes and designs) – FAVE RM35

4. AVOID THE GUILT & SUGAR RUSH WITH STEVIA
4. AVOID THE GUILT & SUGAR RUSH WITH STEVIA

With everyone watching their waistlines and Hari Raya being an unofficial day of face-stuffing, there isn’t any harm in trying to make your treats a bit healthier. Try replacing your sugar in recipes with baking stevia. This zero-calorie sweetener is the latest darling in the health industry. It is 300 times sweeter than sugar so a little goes a long way. Finally, we can have our cake and eat it too.
*You should get:  Now Foods, BetterStevia, Zero Calorie Sweetener, Original, 100 Packets, 3.5 oz (100 g) – IHERB RM26

5. STAND MIXERS WILL BE YOUR NEW BEST FRIEND
5. STAND MIXERS WILL BE YOUR NEW BEST FRIEND

Instead of attempting to mix everything with just a whisk like a savage use a stand mixer instead. It really helps get things evenly combined whilst saving time. You don’t need to spend a bomb on a Kitchenaid mixer; there are tons of brands out there that do the same job at a lower price!
*You should get: HANABISHI HA888M Stand Mixer (LAZADA RM133)

6. PANDAN IS SO LAST YEAR, THIS YEAR IT’S ALL ABOUT MATCHA!
6. PANDAN IS SO LAST YEAR, THIS YEAR IT’S ALL ABOUT MATCHA!

Colour your treats in shades of festive green! Nope, we’re not talking about flavouring everything with pandan, we’re talking matcha! This yummy flavour comes from the violently green crushed leaves of green tea, and I am sure that you are all familiar with the flavour thanks to a certain popular Starbucks drink. It pairs well with chocolate, vanilla, cream, and coconut so try adding a using matcha for colour and yumminess to your kuihs.
*You should get: Uji Matcha Green Tea Powder (HONESTBEE RM39.90)
Uji Matcha Green Tea Powder (HONESTBEE RM39.90)

7. AND IF ALL ELSE FAILS, JUST ORDER THEM!
7. AND IF ALL ELSE FAILS, JUST ORDER THEM!

No time for the kitchen or you don’t want to subject your bad cooking skills to your nearest and dearest? Then, buy your cookies and kuih instead. Don’t head to the nearest department store to pick them up because every other person will probably be buying the same thing! Order them online instead, then you know you won’t run the risk of serving something someone else already has.

*You should get: Assorted Hari Raya Cookies by Sweetness Haven Creations (SHC) – RM30-35 per jar of 40pcs
You should get: Assorted Hari Raya Cookies by Sweetness Haven Creations (SHC) – RM30-35 per jar of 40pcs
HAPPY BAKING & BELLISIMO!
13) SHC BAKING TUTORIALS & TIPS -BAKING CONVERSION CHARTS
BAKING CONVERSION CHARTS

Sometimes a recipe from across the pond or from your grandmother’s recipe collection can leave you scratching your head, wondering how many tablespoons are in a cup. Some countries use imperial measurements, others use the metric system, some use weight as a unit, while others volume. Chances are you don’t often consider how many litres are in a gallon and that’s ok.

1. COMMON BAKING & COOKING CONVERSIONS
To help, I’ve created this handy converter chart with some of the most common ingredients and conversions including oz to ml and grams to cups. Bookmark it or print it and stick it on your fridge so you can cook with ease, no matter which measurement system your recipe uses.
COMMON BAKING & COOKING CONVERSIONS CHART
COMMON BAKING & COOKING CONVERSIONS CHART 2

2. BASIC INGREDIENTS CONVERSION CHART
The 'Basic Ingredients Conversion Chart' below will help you convert basic baking ingredients such as flour, sugar and butter.  We’ve also included powdered sugar and heavy cream since those are both used in many frosting recipes.
BASIC INGREDIENTS CONVERSION CHART

3. MEASUREMENTS & TEMPERATURES CONVERSION CHART
The 'Measurements & Temperatures Conversion Chart' below is designed to help you with the rest of the ingredients in your recipe.  This chart should make converting things like liquids and nuts or baking chips from Imperial to Metric.  I’ve also included a Celsius to Fahrenheit conversion to help with baking temperatures.
MEASUREMENTS & TEMPERATURES CONVERSION CHART

I really hope you get some great use out of these baking conversion charts!
HAPPY BAKING DARLINGS!
14) HOW TO BUILD A LAYER CAKE TO PERFECTION!
HOW TO BUILD A LAYER CAKE TO PERFECTION!

Let me confess that I haven’t always known what I was doing, or even what I was supposed to be doing when it came to making a layer cake. Oh no, I’ve had my fair share of cake disasters! I’ve learned through lots of practice and tips I’ve picked up from other bakers and bloggers. All of it paid off and I feel like I can safely say that I know how to build a layer cake.
I like to use the word “build” because, in my opinion, there’s so much more that goes into a cake besides knowing how to frost it. Today I want to show you how I do it, from start to finish. I’m sure it’s not the only way, it’s just my way, and it has worked well for me.
Show-stopping cake designs are only possible after you’ve mastered fundamental cake decorating skills needed. Knowing how to make a layer cake, from levelling and filling to stacking. It is a baking basic that needs to be honed to perfection! From prepping your cake pans to applying the topping/frosting, I’ll show you everything you need to know to build a beautiful layer cake! Read on for the handy step-by-step guide on ‘HOW TO BUILD A LAYER CAKE TO PERFECTION!’.

HOW TO BUILD A LAYER CAKE TO PERFECTION!

1. PREP YOUR CAKE PANS
The first thing you need to do is prep your cake pans. Nothing stops a layer cake in its tracks like layers that stick or break apart as you remove them from the pan. Here are 2 steps to prepare your cake pans to make sure the cake comes out perfectly every time.
1. PREP YOUR CAKE PANS

2. USE PARCHMENT PAPER
The most important preparation you can make when baking a cake is to line the pans with parchment paper. This ensures that the bottom of the cake will not stick to the pan and that it will all come out in one piece. I never bake a cake without parchment paper! You can trace and cut full sheets of parchment paper to fit your cake pans, or you purchase rounds of parchment paper.
2. USE PARCHMENT PAPER

3. GREASE WITH BUTTER/FLOUR/NON-STICK BAKING SPRAY
Creating a barrier between your cake batter and pans ensure nothing sticks as it bakes. You can either coat parchment paper lined cake pans with a layer of butter (or margarine or shortening) and then dust with flour to create a barrier, or you can use a non-stick spray. Bakers Joy is a cheap option that you can find at almost any grocery store, but you can also find more heavy-duty products at restaurant or baking supply stores or online.

4. BAKE FLAT EVEN CAKE LAYERS
Once you’ve prepped your pans and made your cake batter, the next step is to bake! Of course, you can just pour the cake batter into the pans, but two simple tricks will ensure all your cake layers will be the same size and have a flat top, which makes assembly a whole lot easier.
4. BAKE FLAT EVEN CAKE LAYERS

a) Use a digital scale to measure & distribute your cake batter
Weighing your cake pans as you fill them ensures each layer will be the same size. I love my digital scale for this purpose.
b) Reduce baking temperature
There are several ways to bake a cake with a flat top, but this is my favourite. It requires no extra tools! Simply reduce the temperature by 25’F and increase baking time by one half. The lower temperature slows the oven spring as the cake bakes, preventing a dome from forming. Here’s how to do it:
The recipe says to bake at 350’F for 30 min  Instead, bake at 325’F for 30 min + 15 min, or 45 mins total. I usually take a quick peek once I’ve reached the original baking time and then every 5 mins after that just to be sure I dont over bake it, but this adjustment is usually accurate.

5. PREP AND STORE CAKE LAYERS IN ADVANCE
5. PREP AND STORE CAKE LAYERS IN ADVANCE

Building a layer cake is typically a 2-day process for me. I like to bake the cake layers and let them chill in the fridge overnight. This way they are cold and firm when I work with them, and less likely to move around or crack. Sometimes it’s helpful to plan even farther ahead, and so here are two ways to store cake layers in advance.
a) In the fridge
The fridge is a great place to store individual cake layers short term. Cover with plastic wrap and store in the fridge for 3-5 days.
b) In the freezer
Cake layers freeze very well, and a freezer is a great option if you need to store them for more than a few days. Double wrap with plastic wrap and freeze for up to 1 month, or possibly longer. To thaw, let them sit at room temperature side-by-side (not stacked) in their wrappings for several hours and up to overnight.

6. ASSEMBLE A LAYER CAKE
6. ASSEMBLE A LAYER CAKE

While not necessary, I like to use a turntable and cardboard cake rounds when assembling a layer cake. Cardboard cake rounds make it easy to transport the cake back and forth from the fridge and to your cake stand, and a turntable makes frosting the cake so much simpler!
a) To assemble
First place a cooled/chilled cake layer top-side-down on a cardboard round, or directly onto your cake stand or plate. This way you’ll have a smooth surface to work with.
b) Top with a layer of frosting/filling
About 1 cup for an 8 or 9-inch cake. If you’re using a softer filling like lemon curd or preserves, first make a “dam” of frosting around the perimeter of your cake round. This will keep the filling from leaking out. You can use a piping bag and tip, or just use a spatula.
c) Repeat with remaining layers
If you’d like to split your cake layers horizontally to create more layers (Eg: 2 layers become 4), use a knife to first score the cake layer all way around. Then use a large serrated knife to cut the layer in half, using the scored line as a guide.

7. FROST A LAYER CAKE
7. FROST A LAYER CAKE

The most important part of frosting a cake is the crumb coat, and it’s the best way to take your layers cakes to the next level. A crumb coat is a thin coating of frosting spread over the whole cake to smooth out the shape of the cake and seal in crumbs. It doesn’t need to be a thick coat and it’s okay if it’s a little mess. The “naked cake” look that is so popular right now is often just a simple crumb coat.
a) Apply crumb coat
Starting at the top and working your way down, apply the crumb coat, filling in any gaps or uneven surfaces. If your frosting is thick, you may want to thin it out with a tablespoon or two of milk. Then, chill in the fridge for about 30 mins.
b) Apply final coat
Finish the cake with a thicker coat of frosting, again starting at the top and working your way down. You can use an offset spatula or bench scraper to even out the sides and top. Using a turntable and long gentle strokes are the best way to get a smooth finish. Chill in the fridge for at least 30 mins to set the frosting.


8) STORING AND TRANSPORTING YOUR CAKE
8) STORING AND TRANSPORTING YOUR CAKE

I like to store my finished cakes in the fridge to keep them cold and firm and to keep them protected from accidents and curious fingers. They’ll keep for up to several days. Once cut, cover with plastic wrap to keep the cake from drying out.
If you’re planning to transport your cake, chill it for at least 1 hour after assembly to make sure it’s solid and only remove it from the fridge just before transportation. Consider putting it in a box or cake keeper to protect it. If it’s a larger cake, you may also consider inserting dowels into the cake to hold it in place (I only do this for stacked cakes or cakes larger than 10 inches).

9) ENJOY
And that’s it! You’ve successfully built a layer cake! I hope you’ve found this tutorial helpful. If you have any tips of your own, please feel free to share them in the comments!
HAPPY BAKING & BELLISIMO!
15) SHC BAKING TIPS - TOP 10 BAKING TIPS (Adapted from Sallys BakingAddiction)

Being a self-taught baker for 5 years now, I always look for information and ways (tutorial/guides/tips) in a book or online. One of my favs go to the page when it comes to “Baking Tutorial & guidance” is SALLYS BAKING ADDICTION. She has great knowledge in baking and her tutorial has done me good for the past 5years.  So, let’s kick off the series with her ‘Top 10 Baking Tips’Totally basic, but completely imperative knowledge in the world of baking.

 TIP #1: ALWAYS HAVE THE CORRECT CONSISTENCY OF BUTTER
Butter is the starting point for an immense amount of baked goods, so it’s important to have it prepped as the recipe suggests. The temperature of butter can dramatically affect the texture of baked goods. There are three different stages of butter that I typically call for in my recipes: softened, chilled (or frozen like in scones), and melted and cooled.
Most recipes calling for butter call for room temperature/softened butter. Room temperature butter is often beaten with sugar, either granulated or brown, into a light and airy creamed texture. This helps leaven the baked item and creates a more tender texture. Room temperature butter should be cool at room temperature– not melty or greasy in the slightest. Butter that has been partially softened in the microwave will, more often than not, yield a greasy baked good. Always leave it out on the counter for around 1 hour to yield the perfect consistency. Softened butter should give slightly when pressed but still hold its shape, like this:
TIP #1: ALWAYS HAVE THE CORRECT CONSISTENCY OF BUTTER

Chilled butter is butter that has been well chilled in the refrigerator or freezer so that it does not melt during mixing. This helps create flaky pockets in recipes like pie crust. Melted and cooled butter should be liquefied and lukewarm. If melted butter is too hot, it can cook the batter and eggs. Who wants scrambled eggs in their cookie dough? I like to use melted butter in brownies and ultra-chewy cookies.
I like to use melted butter in brownies and ultra-chewy cookies.

TIP #2 ROOM TEMPERATURE IS ‘KEY’
Speaking of temperature, if a recipe calls for room temperature eggs or any dairy ingredients such as milk or yoghurt, make sure you follow suit. Recipes don’t just do that for fun– room temperature ingredients emulsify so much easier into batter creating a uniform structure and texture throughout your baked good. Think of rock hard butter– it’s not so easy to cream that into a soft consistency, is it? Same goes for eggs, especially the egg whites. They give so much more volume to the batter at room temperature. So yes, the temperature is imperative!
TIP #2 ROOM TEMPERATURE IS ‘KEY’

TIP #3 ALWAYS READ THE RECIPE IN FULL BEFORE
This sounds sort of silly to even type, but I can’t tell you how many times I’ve had a complete and total disaster in the kitchen because I didn’t realize a certain step was coming up. Reading ahead will help you know the how, why, where, and when of what you are about to do. It will take you 1-5 mins max and could save you from wasting your ingredients on a failed dessert.
TIP #3 ALWAYS READ THE RECIPE IN FULL BEFORE

TIP #4 ALWAYS HAVE YOUR INGREDIENTS PREPARED
BEFORE beginning a recipe. So, read through the ingredients, get them prepared and ready on your counter, then read the recipe in full. There is very little room for error when you begin recipes this way. Trust me, trust me, trust me.
TIP #4 ALWAYS HAVE YOUR INGREDIENTS PREPARED

TIP #5 LEARN HOW TO MEASURE
Surely by now, you know the importance of precision in baking. Precise temperatures, precise preparation. Well, one of the most crucial parts of baking is to measure your ingredients properly.
TIP #5 LEARN HOW TO MEASURE

Much of baking depends on precisely measured ingredients and, unfortunately, problems are common if measurements are incorrect. Having a good grasp of measuring techniques is essential when it comes to baked goods. Measure dry ingredients in measuring cups or spoons– these are specially designed for dry ingredients. Spoon and level (or “spoon and sweep”) your dry ingredients. This means that you should use a spoon to fill the cup and level it off. This is especially important with flour. Scooping flour (or any dry ingredient) packs that ingredient down and you could be left with up to 150% more than what is actually needed. A recipe calling for 1 cup of flour and baked with 2 or more cups instead will surely result in a fail. And a rather dry baked good.

TIP #6 WEIGH YOUR INGREDIENTS
I own a small kitchen scale and it is, by far, the most used tool in my kitchen. A gram or ounce is always a gram or an ounce. But a cup isn’t always a cup. This is why I offer gram measurements with my recipes. Again, precision is everything!
TIP #6 WEIGH YOUR INGREDIENTS

TIP #7 GET AN OVEN THERMOMETER!
I was just talking to my friend about this on vacation (that’s normal right?!) — she tried to bake a cake without realizing how OFF her oven temperature was. The resulting cake was dry and lacking flavour (from drying out) because her oven temperature was much higher than what the dial read. Unless you have a brand new or regularly calibrated oven, your oven’s temperature is likely inaccurate. When you set your oven to 350°F, it might not really be 350°F inside. It could only be off by a little – 10 degrees or so. Or more than that – 100 degrees or even more! Do you know what that will do to your cookies, cinnamon rolls, and cakes? While this might not seem like a big deal to you, it is a LOADED problem for baked goods. As you know, when it comes to baking accuracy is everything; there is little room for error. Having an oven whose temperature is off can ruin your baked goods, the hours spent on the recipe, the money spent on ingredients, and leave you hungry for dessert. The inexpensive remedy to these baking disasters is an oven thermometer. While cheap, they’re irreplaceable in a baker’s kitchen. Place it in your oven so you always know the actual temperature. If you use a convection oven, always reduce the oven temperature to 25'F. I usually reduce the baking time as well - for cookies, it's around 1 min less. For cakes, cupcakes, bread, brownies, bars, etc. (items with longer bake times) - it's usually reduced around 5 or so mins.

TIP #8 KEEP YOUR OVEN DOOR CLOSE
You now know how the oven’s temperature can ruin a recipe. But what can completely throw off the oven temperature is constantly opening and closing that oven to peek at your baking cupcakes. I mean, I get it. It’s tempting to keep the oven door ajar to see your cake rising, the cookies baking, and the cupcakes puffing up! But doing so can let cool air in, which greatly interrupts your baked good from cooking. Or worse– affects how your baked good is rising. If you need to test your cakes for doneness with a toothpick, do so quickly. Remove it from the oven, close the oven immediately, test for doneness, put it back in as quickly as you can if more bake time is required.
TIP #8 KEEP YOUR OVEN DOOR CLOSE

TIP #9 CHILL YOUR COOKIE DOUGH
If the recipe calls for it OR if you find the cookie dough incredibly sticky and soft OR if you want to bake the cookies at a later time. Chilling firms up cookie dough, decreasing the possibility of spreading. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavour. In chocolate chip cookies, for example, it helps develops a heightened buttery, caramel-y flavour. After chilling, let your cookie dough sit at room temperature for about 10 minutes (or more, depending on how long the dough has chilled) before rolling into balls and baking. Alternatively, sometimes I chill the cookie dough for 2 hours, roll into balls, and then chill the balls on a paper plate for 1 day. The cookie dough is quite hard after being chilled after the 6-8-hour mark, so that way is a little easier.
TIP #9 CHILL YOUR COOKIE DOUGH

TIP #10 COOKIE TRICK!
Last one! It’s about cookies. Again. And obviously. To keep leftover cookies extra soft, store them with a piece of bread. Have you heard this before? Maybe you have, maybe you haven’t. If storing cookies in a Tupperware or cookie jar, stick a regular piece of bread in there as well. The bread will give out all its moisture and dry up while the cookies will stay moist, soft, and tender. It’s the BEST TRICK EVER! Super soft cookies for days!
TIP #10 COOKIE TRICK!

I’ve said it before and I’ll say it again. When it comes to baking, it pays off to be a perfectionist. Hopefully, these 10 tips will help you along! Stay tuned for more lessons in my Baking Basics series. Bake on, friends!
BELLISIMO!
16) SIMPLE TIPS TO BAKE AN EGGLESS CAKE



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HAPPY BAKING & BELLISIMO!

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