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"The only stumbling block is fear of failure; in cooking you've got to have a what-the-hell attitude."
- Julia Child
"Cooking is like love. It should be entered into with abandon or not at all." - Harriet van Horne
"You don't have to cook fancy or complicated masterpieces, just good food from fresh ingredients."
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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
- the aubergine chef on Episode 5 – Eclairs and Cream Puffs
- Gino on Episode 5 – Eclairs and Cream Puffs
- Episode 102 – Brown Butter Sage Cake and Vanilla Bean German Buttercream | on Episode 95 – A Cake for Spring
- Episode 101 – Blueberry Pie | on Episode 24 – Apple Pie with Streusel Topping
- the aubergine chef on Episode 33 – Puto, Filipino Steamed Cake
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Tag Archives: gum paste
Episode 70 – Pumpkin Cake and Caramel Swiss Buttercream
Episode 70 October 2, 2011 Pumpkin Cake and Caramel Swiss Buttercream When I woke up this morning it was definitely fall outside – and inside! Waking up to a house that’s 50 degrees F is definitely not the best way … Continue reading
Episode 55 – Simple 2-Tiered Birthday Cake
Episode 55 June 19, 2011 Simple 2-Tiered Birthday Cake This episode is another cake I made for one of the ladies at Punkin’s doggy daycare. As many of my followers know, I don’t actually have a cake business or anything … Continue reading
Posted in Cake, Chocolate Dessert, Icings
Tagged butter, cake, chocolate, combination method, decorating, dessert, eggs, flour, fondant, frosting, gum paste, icing, meringue, no refrigeration, piping techniques, round cake, sugar, swiss, tiered cake
2 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
