New Baker Hacks: You Meringue?

If there is one thorn in my fricken side, it’s meringue. I can’t even tell you how many times that I thought I did everything right, only for it to end up looking like this after 8-10 minutes of whipping: Other times my meringue comes out thick and glossy, but full of granulated sugar that will not dissolve no matter how long I whip.That’s always the advice they give you though. “Keep whipping!”  Sometimes I think my meringue looks perfect[Read more]

What Twitchy Taught Me About Measuring Ingredients

weighing ingredients 4

One of the most difficult things for a new baker to get right is measuring ingredients. In my opinion, we Americans make things so unnecessarily difficult for ourselves by choosing to go by volume rather than weight. This is where I expect some American readers to scoff a little since I’m fully aware that many believe that measuring in grams is something only drug dealers regularly practice. But think about that for a second: A drug dealer knows that the best way[Read more]

DIY Cake Flour, Self-Rising Flour, Seasoned Flour, and MORE!!!

bowl of flour

Ever browse online for recipes and find one that looks awesome but you don’t have the correct flour in your pantry? What, you expect me to run out to the store and buy a whole bag of this special flour for this one little recipe? No sir! If I had a dollar for every time I thought, “Well, that’s out! Next!” when looking at recipes simply because all I had in my cupboard was your standard All-Purpose flour, I’d be rich. Then[Read more]

New Baker Hacks: Upside-Down Method for Straight Edges

Easter cake top view

Hello, friends! This post is going to be all about how to use the upside-down icing method to get a crisp top edge on your cake. I made this particular cake for Easter, and although I’m not totally proud of my smoothing ability, it definitely does have some sharp edges. It is extremely easy to do, so I want to hurry up and get this mini tutorial out here for you so you can use it on your future cakes![Read more]

New Baker Hacks: Add Height to Your Cake Pans

cake pan height cake

This will probably be the first of many short posts where I provide quick information about something that I have learned in my baking adventures. In this case–let’s talk baking tins. As a somewhat new baker I know that I’ve been completely overwhelmed with all of the stuff we are supposed to have, with the most basic being cake tins in 5-inch, 6-inch, 7-inch, all the up to 12-inches or more! Not only that, but some recipes require that you[Read more]