As we progress down our caking path we are constantly looking for ways to improve what we already know. Sometimes learning something new can take quite some time to master, however I am willing to bet that this technique will take mere hours to master. YES… mere hours… I hear you saying it now: “What could this miracle technique be?” “How can I possibly get razor sharp edges so easily?” “There’s no way that it’s that simple!” I know you’ve seen them, and I know that if you’re anything like me (and well let’s face it, cakers are one in the same… crazy ;)) you drool at the site of a razor sharp, 90 degree cake edge! Don’t get me wrong, there is a time and a place for nice soft, rounded edges, however a crisp corner instantly elevates your cake to a whole new standard. This technique will not only save you time, money andView Post
Pumpkin spice is all the rage and this cake will not let down the pumpkin spice lover in your life!
This tender crumb is moist and delicately spiced with the warm spices of the season. Cinnamon, ginger, clove and nutmeg marry beautifully to give you a bite of fall and will have your taste buds dancing!
As cake artists we are often challenged with the task of creating cakes that don’t actually look like cakes. For me this style of cake is my favourite, it allowsView Post
Peanut butter is just one of those foods that brings us back to a place in our lives that we never want to forget, it’s nostalgic. I remember growing upView Post
Year after year I am faced with the challenge (well actually 4 times a year) of what will I make for my kids (and wife’s) birthday. While the kids areView Post
If it weren’t for mom I wouldn’t be half the baker I am today. I truly got my start in the kitchen growing up and learning from her. She wasView Post
So before you turn your nose up, and stop reading, trust me … Ok well you may not know me from Joe, so trust may be a stretch, it isView Post
Week one of Spring Baking Championship in the books and WOAH what a rush! As if putting parsley in my cake wasn’t a challenge enough, I had to make aView Post
Pastry cream is more commonly known as custard, a mixture of milk and egg yolks typically cooked to thicken.
Using a good quality vanilla bean definitely elevates a good pastry cream to the next level and gives you a beautifully aromatic custard with rich vanilla flavor,
and those specs, those glorious vanilla been seeds… swoon!
Have you been searching for the perfect brownie? Well I am going to be so bold to say that I have EXACTLY that. This brownie is moist, chewyView Post