There’s nothing better than pulling a pan of warm, gooey chocolate chip cookies fresh out of the… grill. Yes, you can use your grill just like you use your oven, which is pretty handy if you’re going through a kitchen renovation, an unbearable hot spell or just want to impress at your next backyard barbeque.
The best appetizers are finger foods that don't require any plates or utensils. But unfortunately even we get sick of crackers/cheese and chips/dip. Good news, party people: Most every food can be turned into finger food with the help of an easy-to-make pastry called a vol-au-vent.
Crusty French bread. Sandwich loaves. Ciabatta. Pretzels (hey, they count!). Homemade bread is truly an art form, but it's a tricky one. That's 'cause the same freshness that makes artisan bread a standout also happens to be its downfall. Without preservatives, it seems to go stale almost instantly. But with proper storage, you'll be able to carbo-load for longer and — real talk — isn't that what we're all after?
No doubt about it, cake pops are fun. But while these bite-sized cakes on a stick can be a blast to eat, making them can turn into a not-so-fun affair, especially when those super-sweet morsels fall off the stick, crack, leak or are just plain lumpy.
Did you know a basic Swiss meringue buttercream recipe is actually a bowl filled with endless (creamy) possibilities? It's true! Here's all you need to know to transform your favorite frosting into... eight favorite frostings!
Most of us aren't too comfortable talking dollars and cents in general, and that goes double for bakers who are just getting into the catering biz. But if you're going to set a fair price for your cupcakes — one that takes into account your baking costs as well your customers — consider these tips by Juniper Cakery's Felicity and Krystal.
"Too many leftover cookies" isn't an issue we struggle with—pretty much ever—but it's been known to happen once every, oh, 365 days. Usually it's after we've gorged ourselves on holiday foods for a solid month, and we're staring at piles of cookies that are about to go stale faster than we can eat them. If this sounds like you too, don't throw out those leftovers! Here are 20 fun ways to use up your holiday extras, without just eating the same old cookies non-stop for weeks on end.
So you've decided to launch your own cake business. (Woo-hoo!!!) Time to think about budgets, a website, real estate, marketing, product photography and .... a name. You gotta have a great name! The guidelines here will help you figure out an excellent one.
If you ever saw the French movie Amélie, you probably fell a little in love with baking crème brûlée and the magical sound of a spoon cracking the crisp, caramelized top and sinking into the vanilla-scented custard below.
TMW you're halfway through a recipe that calls for milk and realize "D'oh! There's no milk in the fridge!" — we've all been there, and we all know how annoying it is. So it definitely pays to know a swap or three.
A party is the perfect time to show off your baking chops. But no one wants to get stuck fussing in the kitchen just as conversation's getting lively after dinner. Solution: Whip up a gorgeous dessert that can be made (mostly) ahead.
Dried-out cake: It's a bummer. It's also a fact of life. But that doesn't mean you have to panic because your cake's a disaster and your guests are already on their way over (GAAH!). There are a few sneaky but tasty things you can do to save that dried-out cake.
Pretty much anything filled with chocolate-y goodness gets two thumbs up in our book. But these 10 decadent desserts are the ones we turn to when we have a serious chocoholic to impress (or just need a pick-me-up, TBH).
We know what you're thinking: Meringue cookies are so fancy, they must be difficult to make. Surprise — whipping together a batch is actually pretty simple. Plus, with this Joshua John Russell recipe, you only need three ingredients.
The perfect dessert to pair with your pumpkin spice latte (or to enjoy even after PSL season)? Anything frosted with pumpkin buttercream, via Man About Cake' s very own Joshua John Russell. Let's get baking.
A fallen cake has an extra-special way of ruining your day. After you've whipped up a seemingly perfect batch of cake batter, poured it carefully in your pan and slid it into the oven, you have every right to expect a beautiful cake to come out. But sometimes that just doesn't happen. Sometimes you've got a sunken cake on your hands.
I'm calling it: Chiffon cakes are the most beautiful cakes in the bakery case. They are tall, with an airy, even crumb that promises every bite will be light and fluffy. They don't need lots of layers or fancy frosting to stand out; they just do.
When it comes to convenience, you gotta give props to cake mix. But when it comes to flavor, texture and just about everything else, literally no one would ever pick a cake from a box over one baked from scratch.
This isn't your classic all-American chocolate cake. Throw in some spices — cinnamon, nutmeg, allspice — to evoke the warm flavors of Mexican chocolate with your very own Joshua John Russell "Man About Cake" creation.
If you're a baker, you've come across the phrase "cream the butter" in many a cake and cookie recipe. You no doubt know it has nothing to do with cream (the stuff that floats on top of milk) and that it means beating your butter to a creamy, fluffy consistency.
Help, snowmaggeddon is coming! You could flee to a tropical beach — or you could bake this piña colada cake. Joshua John Russell' s recipe offers layers of vanilla cake, coconut-rum syrup and toasted coconut flakes.
If you've ever gawked at the display case at a Japanese bakery — all those magically perfect cakes and pastries! — you won't believe how easy it is to make some of them at home. And if you've never been to a Japanese bakery, get ready to be blown away.
You probably think of curd as smooth, creamy, buttery, pudding-like — and lemony. But leave out the the citrus and mix in some brown sugar and maple syrup and the result is this fabulous recipe by Joshua John Russell of Man About Cake. Just be sure you have enough eggs!
One of the (oh so many) wonderful things about chocolate is that it comes in a lot of different forms. Whatever your baking project, there is a way to chocolate it up. You just have to know your choices and when to use each. And that's exactly what I'm here to tell you.
It's no secret that the French take their desserts very seriously. Their classic pastries are often elaborate concoctions of meringue, pastry cream, mousse, pâte à choux, puff pastry, whipped cream, jam, ganache and more, more, more!
We think people love mini cupcakes as much as regular cupcakes and maybe even more. (Because cuteness.) But somehow there are hardly any mini-cupcake recipes, which makes no sense at all. So we're here to teach you how to make 'em and how long to bake 'em.
Stale, dry cookies are just about the saddest thing there is. To keep your homemade cookies fresh for as long as possible, you need to know how to store them. Here are a few tips and tricks, plus a hack or two that will have your friends and family thinking you're a cookie genius