Basics

Basics #21: Ganache

Basics #21: Ganache

Ganache is a magical mixture of just two basic ingredients: cream and chocolate. And it’s a wonderful recipe and skill to have under your belt. Technique The basic ganache technique is to heat cream until just before it boils. This can be done on the stove-top […]

Basics #20: Man Over Machine

Basics #20: Man Over Machine

Don’t get me wrong — I love my KitchenAid stand mixer. It makes short work out of doughs and meringues, creams butter and sugar beautifully, and makes the fluffiest frostings. But there’s just something much more satisfying about mixing up a cake with just a bowl, […]

Basics #19: Royal Icing

Basics #19: Royal Icing

I blinked and suddenly Christmas is around the corner. So on this last weekend before Christmas, I’ve been baking up a storm. Old (but trusted) recipes really, like my chocolate fruit cake, gingerbread men, log cake and mince pies. I love giving food gifts, but […]

Basics #18: Rolling Out Dough

Basics #18: Rolling Out Dough

This one’s an easy tip: Use baking paper to help you roll out dough. Simply place your dough between two pieces of baking paper and roll out your dough. I love this tip because it prevents you from adding unnecessary amounts of flour to the […]

Basics #17: Levelling & Torting Cake

Basics #17: Levelling & Torting Cake

You’ll want to venture into levelling and torting cakes if you want to take your cake decorating  to the next level. (See what  I did there?) Levelling a cake simply removes the dome from the top of a cake to give you a perfectly flat […]