The Soup Can Hack That Instantly Turns Any Cake Pan Into A Bundt Pan
Dreaming of a Bundt cake but don't own a Bundt pan? Don't let that deter you, try this soup can hack and easily transform your ordinary cake pan.
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The Reason You Always Need To Cream Butter And Sugar When Baking A Cake
Creaming butter and sugar together when you're baking a cake can make or break the taste of your cake. And timing matters when you're baking. -
The Foolproof Cake Tin Tip For Perfectly Sized Parchment Rounds
There are several ways to prevent a cake from sticking once baked, but few are as foolproof as adding a layer of parchment paper to the tin before baking. -
Cacao Percentage Matters When It Comes To Baking With Chocolate
If you're melting chocolate for molds, making homemade chocolate or creating a mousse, it's best not to stray too far from the suggested percentage. -
What Makes Chocolate Wacky Cake So Unique?
Cake is a delicious dessert everyone can enjoy, but if you're looking to mix up your cake baking, try the unique chocolate wacky cake recipe. -
Take Your Cupcakes Up A Spicy Notch With Mexican Hot Chocolate Frosting
If you have become disillusioned by standard cupcakes, you can take your next batch up a spicy notch by using Mexican hot chocolate frosting. -
Ice Water Is The Unexpected Trick To Getting Deliciously Spongy Cake
An ingredient with no flavor is the hack you need to get a delicate, springy sponge. It is time to substitute ice water for milk in your cake recipes. -
17 Genius Baking Tips From Claire Saffitz
Expert chef and YouTube star Claire Saffitz has plenty of excellent advice when it comes to baking. Here are some of her best tips to use in your own kitchen. -
A Simple Flip Makes Storing Leftover Cake Seriously Mess-Free
Whether homemade or store-bought, cake storage is a unique situation -- but this hack makes storing your cake slices so much easier and avoid messes. -
Working With Fondant Isn't For The Faint Of Heart. Here's How To Prevent Cracks
From rolling your fondant on a silicone mat to using a measuring tape, switching up the way you roll your fondant could be the key to success. -
The Vital Step You Can't Miss For Mess-Free Cake Decorating
Wrapping cakes tightly with plastic wrap and popping them in the fridge as soon as you can move them will ensure a moist and delicious cake. -
The Thickening Tip You Need For Home-Canned Pie Filling
In order to make perfect home-canned pie filling, you'll need a thickening agent that can stand up to heat, cold, and the acids present in many fruits. -
The Tea Towel Hack For Achieving Perfectly Baked Cake Layers
Wrapping cake pans in moist fabric while baking will result in flat tops. All you need to do is wrap a wet tea towel around your cake pan. -
The Chef-Approved, Fruity Ingredient That Will Take Your Desserts To The Next Level
If you want to add a little tangy extra somethin' to your next batch of desserts, reach for this tropical fruit and watch it work wonders. -
Alton Brown's Baking Hack Keeps Your Muffin Bottoms From Getting Soggy
No one likes a soggy bottom! Ensure that your muffins maintain the perfect texture with this simple trick that Alton Brown employs when baking. -
Take A Classic Tres Leches Cake Up A Notch With Some Chocolate Milk
Are you looking to take your homemade tres leches cake to the next level? This classic twist brings chocolate flavor to the dessert in just a few simple steps. -
Effortlessly Make Brownie Bowls With This Muffin Tin Hack
There's a simple way to create a brownie bowl that only requires two muffins tins, your favorite brownie recipe (or box mix), and a carton of ice cream. -
How Much Buttermilk Should You Use To Substitute Sour Cream?
If you're out of sour cream, don't worry: buttermilk can be used in recipes instead. They'll turn out slightly different, but they'll still be tasty. -
The Utensil Mistake You Might Be Making When Melting Chocolate
Melted chocolate is a temperamental substance, and there are a number of ways it can go wrong. Here's what you should know about the utensils you use with it. -
Color Isn't Everything When Choosing A Pumpkin For Your Pie
As tempting as it might be to evaluate a pumpkin its color, there are other factors that can tell you more about the quality of the flesh inside. -
The Crafty Technique For Turning Ice Cream Pints Into Perfect Sandwich Discs
By putting an ice cream pint on its side and slicing through the carton, you'll wind up with perfectly-shaped ice cream disks for ice cream sandwiches. -
You Should Absolutely Be Topping Pumpkin Pie With Cranberry Sauce
While these ingredients may not seem to go together at first instinct, we think you're missing out if you don't top your pumpkin pie with cranberry sauce. -
What Exactly Goes Into A Gin And Tonic Cake?
If you're into the G&T drink, you'll enjoy its edible counterpart. Here's an in-depth look at what goes into a gin and tonic cake so you can make one yourself. -
For Mouth-Watering Rosh Hashanah Apple Cake, You Need Orange Juice
When making an apple cake for Rosh Hashanah, the addition of orange juice sounds strange. But, here's why adding it can help with the cakes flavor layers. -
Why You Shouldn't Make Pumpkin Bars Using A Cake Recipe
The season of delicious, fall-time bakes edges nearer. If you want to make pumpkin bars to celebrate, just make sure you don't accidentally make a cake instead. -
A Dollop Of Greek Yogurt Takes Your Pumpkin Pie To The Next Level
One easy hack: add Greek yogurt to your pumpkin pie filling mixture. Or you can add a dollop atop your pumpkin pie once it's baked to elevate its flavor. -
How To Cook With Frozen Heavy Cream, Depending On Your Recipe
If you properly freeze heavy cream to use at a later date, you can store it for one to two months in the freezer and then thaw it when you need it again.
