The Pastry Bag Hack That'll Pit Cherries Easier Than Ever
Getting those pesky seeds out of a cherry can be quite the hassle. Luckily, there are several convenient hacks for pitting cherries that you can learn.
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Transform Canned Frosting Into Glaze With Nothing But A Microwave
Effortlessly master the art of transforming canned frosting into a glossy glaze using your microwave. It's incredibly simple, quick, and delicious. -
19 Mistakes To Avoid When Making Chocolate Chip Cookies
If you want to ensure that your chocolate chip cookies are baked to perfection, avoiding these common errors is essential. If you do, your cookies may be great. -
How To Create A Gorgeously Colorful Ombré Frosting On Your Next Cake
Master the art of ombré frosting and transform your cakes into beautiful color cascades. Achieve stunning gradients and cake designs in a few simple steps. -
What Is Maple Sugar, And What Can You Do With It?
Maple sugar is a comparable dry sugar alternative. Pure maple syrup is cooked to remove any liquid, resulting in a granulated mixture of concentrated maple sap. -
Being Out Of Caster Sugar Doesn't Mean You're Out Of Luck
Caster sugar isn't the most popular sugar used in the U.S.; if you find yourself with a recipe calling for caster sugar but don't have any, here's what to do. -
The Top Tip For Turning Strawberries Into A Stunning Cake Decoration
The glaze, when gently brushed atop cut and assembled strawberries, acts to preserve the moisture in the fruit as the cake sits, adding a pop of brightness. -
For The Chewiest Cookies Possible, Melted Butter Is The Key
Swap that room temperature butter for melted butter and thank us later. This simple swap ensures you get the perfect cookie every time. -
What To Consider When Altering A Cake Recipe For Different Pan Sizes
Sometimes when baking a cake, your pan isn't the required size in the recipe. Here's how you can alter the recipe for what you have. -
The Simple Reasons Your Cake Always Has A Coarse Texture
Want a light, fluffy cake that's perfectly moist? Then it's key to know what causes a course texture in baked goods. Here are the facts, plus some tips! -
The Key To Keeping Your Cake Pops From Falling Off The Stick
This simple step will ensure your cake pops are as adhered to their sticks as possible. A little melting chocolate goes a long way. -
Pancake Bread Is What Your Breakfast Sandwiches Have Been Missing
Adding a sweet twist to your morning breakfast sandwiches might just be what you need. Making pancake bread is simple enough and can be a game-changer. -
The Reason Fondant Frosting Is So Popular For Wedding Cakes
Fondant tends to be the go-to type of frosting for wedding cakes. Here's why it's so popular, but also why you might want to choose another option. -
Cornbread Is The Unexpected Way To Switch Up Tres Leches Cake
Love tres leches cake but don't always want something so sweet (and sometimes mushy)? Try this tip and switch it up with cornbread for a balanced desert. -
Instant Pudding Is An Effortless Way To Bring Moisture To Dry Boxed Cake Mix
Craving cake but don't have time to bake from scratch? Take this tip for using instant pudding to easily create a moist cake from a dry boxed mix. -
Yes, You Can 'Bake' A Cake In An Air Fryer
Air fryers aren't just for french fries and onion rings. The mini convection ovens can also be used for baking cakes, cupcakes, and beyond. -
Why Do Store-Bought Carrot Cakes Always Have Those Little Carrots Iced On Them?
Perusing your local bakery, you may notice the different toppings on cake varieties. Perhaps the most identifiable is on carrot cake. But why is it on there? -
Why You Shouldn't Always Adhere To The Numbers On Your Stand Mixer
The stand mixer can take a little bit of effort out of your prep work. But you may want to apply some finesse before you crank that dial up. Here's why. -
If You're Not A Raisin Fan, Just Add Butter And Salt
Raisins are tasty and healthy, but not everyone loves them. If you're no raisin fan, just add butter and salt to totally transform this dried fruit. -
Pear Sauce Is The Baking Oil Substitute We Never Knew We Needed
Want to create delicious baked goods without all the added fat? This easy swap can do the trick, and can also be swapped in for applesauce in recipes. -
Why You Should Cover Your Cake In Plastic Wrap Fresh Out Of The Oven
While most people wait to cover up their cakes until right before storing them, this easy hack will trap in moisture and ensure you have a great consistency. -
Are Palm Sugar And Coconut Sugar The Same Thing?
Palm sugar and coconut sugar, you may have seen them on some recipes and store-bought ingredient lists. But are they the same thing? Here are the facts. -
15 Bread Baking Hacks You Need To Know
Whether you're a novice or a pro there are some tricks to baking bread you may not know. Check out these 15 hacks and discover your new favorite technique. -
Why Butter Is Superior To Margarine For Store-Bought Sugar Cookie Mix
Looking to get the most out of your store-bought sugar cookie mix? There are a number of reasons why it's better to use butter than margarine. -
The Astonishingly High Number Of Biscuits Cracker Barrel Makes Per Day
People love Cracker Barrel. Whether it’s for the hospitality, the trinkets, or the food, one thing’s certain: people love the chain’s buttermilk biscuits. -
Muscovado Sugar Is A Total Flavor Step-Up From Standard Brown Sugar
Brown sugar has more depth of flavor than white, but have you heard of muscovado? Step up your baking and BBQ to the next level with this sweet tip. -
12 Zesty Tips For Making The Best Key Lime Pie
Key lime pie is a citrusy, creamy dessert that makes you feel like you're on island time. Here are some tips and tricks to ensure your slice is the best.
