Baking Blog

How to make cookie cutters

Getting in Shape: How to Make a Cookie Cutter

By Jessie Oleson Moore

Believe it or not, making a cookie cutter or making fondant cutters is actually quite easy. It will require a trip to the hardware store, which may be foreign territory for some cake decorators, but it's worthwhile. The ability to create the decorations of your dreams is well worth seeking out the materials.

Read more »

Have You Ever Heard of a Naked Baby in a Cake?

By Jessie Oleson Moore
King Cake

King Cake—which, in a way, is more of a pastry—is a delicacy of food and cooking so garish that you can't help but smile. After all, this yeast-risen, ring-shaped cake, often stuffed with a decadent praline or cream cheese filling, resplendent with a shimmering coating of gold-, purple- and green-tinted confectioners' sugar icing, and sometimes even garnished with a paper crown and plenty of brightly colored plastic beads, is associated with the living-out-loud festival in New Orleans known as Mardi Gras. And what occasion would call for a more ostentatiously appointed treat? Create your own with this step-by-step tutorial and learn its fascinating history! Read more »

How to Make a Paris-Brest: A Tutorial by Colette Christian

By Craftsy
Heart Shaped Paris Brest

Paris–Brest is a classic French dessert that was created in 1891 to commemorate the Paris-Brest bicycle race. Classically, the pastry is piped in the shape of a bicycle wheel. Ours is piped in the shape of a heart in honor of Valentine’s Day. Make one for your Valentine – they will be delighted and the results are scrumptious.

Read more »

Mile High Club: Tips and Tricks for High Altitude Baking

By Jessie Oleson Moore
High Altitude Cupcakes

If you live and bake more than 3,500 feet above sea level, you're going to have to learn how to bake at high altitude. Even if you're a professional at sea level, the casualties that can befall sweets with high altitude baking are many: flat-as-a-pancake cookies, cakes that bubble over the edges of the pan, cupcakes that puff up dramatically, only to sink once taken out of the oven. Get the tips and tricks you need for successful high altitude baking here!

Read more »

Our Cups Runneth Over: Types of Measuring Cups (and Spoons)

By Jessie Oleson Moore
Measuring Cup Filled with Flour

Do you understand the types of measuring cups and spoons? Even though it might seem elementary, educating yourself on the proper measuring vessels for both liquid and dry ingredients is an important aspect of food and cooking. Using the proper measuring cup for the project at hand will help you attain consistent, delicious results -- regardless of what you're cooking, from rich sauces to risotto to light and airy decorating cakes.

Read more »

Dessert for Tiny Dancers: How to Make Pavlova

By Jessie Oleson Moore
Pavlova

Making Pavlova -- a delicate dessert consisting of a meringue-like shell topped with whipped cream and fresh fruit -- is an easy way to maintain your resolve yet also enjoy a virtuous, light dessert. There's nothing about this dessert that is forced into low-fat submission: the whipped cream is the only source of fat in this dessert, and per serving, it's quite minimal. Likewise, most of the sweetness is natural in the dessert, with very little added sugar.

Read more »

Pie in the Sky: Unusual Pie Recipes for National Pie Day

By Jessie Oleson Moore
Illustration of Slices of Pie with Different Pie Sayings

In honor of National Pie Day, here's a collection of somewhat unusual pies, some of which may be new to you. Ranging from unusual ingredients to oddball names, these unique pie recipes might inspire some new food and cooking adventures in your kitchen.

Read more »

Milk It: How to Make Tres Leches Cake

By Jessie Oleson Moore
Tres Leches Cake

If you think milk and cake are better together, then homemade tres leches cake will be an absolute slice of heaven. This classic of Latin American food and cooking translates as "three milks cake," but can include up to five types of dairy depending on the recipe, which are used not so much in the batter as they are to create a decadent soaking mixture that is poured over the baked cake.

Read more »