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"The only stumbling block is fear of failure; in cooking you've got to have a what-the-hell attitude."
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Frequently Asked Questions
You ask them - I answer them as fully as I can! Here are some of the latest questions:
Is organic really better?
Why do you weigh everything instead of measure?
What can I substitute for corn syrup?
Why are some of your cakes so complicated? I know cakes that are much easier to make.
Why do you use oil in your cakes? Why don’t you use butter?
Isn’t it better to fold in whipped eggs right away rather than letting it sit out?
What is over creaming (over mixing)?
Why do some of your recipes use shortening and not butter?
Can you substitute cocoa butter for butter or shortening?Food Word of the Moment!
Olfactory bulb and cells
Inside your nasal cavity towards near the throat is your olfactory bulb which contains millions of olfactory cells. The olfactory cells (also known as smell receptors) are where aroma is detected for flavor. Olfactory cells make it possible to taste complex flavors beyond the basic tastes of sweet, salty, sour, and bitter. When aroma cannot reach your olfactory cells flavor is perceived less or not at all. That is why when you are sick with a stuffy nose food tastes less strong.
Visit the glossary section for more food words defined!-
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Recent Comments
- Gino on Episode 5 – Eclairs and Cream Puffs
- Episode 101 – Blueberry Pie | on Episode 24 – Apple Pie with Streusel Topping
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- Rhenee on Episode 33 – Puto, Filipino Steamed Cake
- Episode 100 – Fresh Fruit Tart | on Episode 37 – Linzer Tart and Cookies
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Tag Archives: chiffon genoise
Episode 39 – Dog Agility Cake
Episode 39 February 27, 2011 Dog Agility Cake So this was the first cake that I made for a paying customer. If any of you really know me, then you know that I don’t typically take orders – especially for … Continue reading
Posted in Cake
Tagged cake, candy, chiffon genoise, chocolate, decorating, eggs, flour, fondant, frosting, fruit rollup, half sheet cake, icing, kitkat, lifesavers, meringue, no refrigeration, peppermint patty, piping techniques, Pocky, square cake, sugar, vanilla
4 Comments
Episode 27-2 – Strawberry Spiral Cake and French Buttercream
Episode 27-2 December 6, 2010 Strawberry Spiral Cake and French Buttercream This had to be one of the most fun times I’ve had making a cake. I first found this cake in Rachael Ray’s magazine (Every Day with Rachael Ray) … Continue reading
Posted in Cake, Icings, Roulades
Tagged basket weave, butter, cake, chiffon genoise, decorating, dessert, eggs, flour, frosting, fruit, gum paste, icing, meringue, no refrigeration, piping techniques, pirouline cookies, roulade, round cake, strawberry, sugar
5 Comments
Episode 19 – The Juicy Couture Cake
Episode 19 October 4, 2010 The Juicy Couture Cake You are probably wondering what Juicy Couture has to do with cakes, let alone this blog – short answer: I made a cake for Juicy Couture. Long answer? Well, that’s what … Continue reading
Posted in Cake
Tagged cake, chiffon genoise, chocolate, decorating, fondant, frosting, icing, meringue, no refrigeration, square cake, tiered cake
5 Comments
