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As prices are rising on everything, many of us are looking for ways to save money. If you're a baker, you're likely evaluating cheaper brands and substitutions for ingredients. In our first installment of our Frugal Fridays series, we're looking at the two distinct...
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We don't care that they say inflation is only eight percent. We know the prices for food, gas and utilities are a lot higher. Butter, eggs and cream cheese are double what they cost pre-pandemic. Flour, sugar, milk and chocolate...
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Another confession. We're not really fans of powdered sugar. It's messy, has a weird metallic flavor, and often leaves a gritty texture in frosting. Oh, it's fine for a quick dusting on pastry. But as the main ingredient of a quick buttercream,...
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We have a confession to make. We're frosting scrapers. Most American buttercream is just too thick and too darned sweet, so we scrape most of it off our cake. Meringue based frostings are lighter and less cloying, but require cooking and using...
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Butter. It's that magical ingredient that makes baked goods so delicious, sauces so creamy and bread so addictive for those of us with a carb addiction.When we go to the supermarket, there are lots of types on offer, with a...
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