Sweet Success

The more you bake, the more confident you become in your ability to turn out really lovely desserts. Once I helped a friend bake a wedding cake, and by helping her I learned the secrets of making a great cake. This page is dedicated to helping you make your baking/dessert making better. I'm not a professional chef, but I like to research and test out the best way to do things. I'll post things that I think are helpful here.   I'll also answer FAQs and post basic recipes that you will need time and time again. Please let me know if there is anything specific you want to see here.


Tips
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Room Temperature Eggs

To bring eggs to room temperature quickly, place whole eggs in a bowl of hot tap water for 5-10 minutes. Drain and use in recipe as directed.

Toasting nuts

Preheat oven to 350 degrees. Spread nuts in even layer on rimmed baking sheet and roast them until they are fragrant and golden. Approximate cooking times are below. Stir halfway through baking time.

Almonds (whole): 10 minutes (sliced): 7 minutes
Pecans: 10 minutes
Hazelnuts: 10-15 minutes
Walnuts: 10-15 minutes
Pine nuts: 5 minutes

Alternately, on the stove, heat small skillet over medium-high heat and add nuts. Toss and stir nuts to ensure even browning and cook for about five minutes until nuts are golden and fragrant.  Do not walk away.  Once nuts are toasted immediately remove from pan. Stove toasting works best for small batches of nuts.



Basic Recipes
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Whipped Cream

1 cup heavy cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Combine all ingredients in stand mixer fitted with whip attachment or bowl with hand mixer, and beat on medium-high speed until medium peaks form. Can be made about two hours before serving. Cover and chill until ready to use. Makes 2 cups.