gastropost:

From Gastroposter Paula Quinene:

Wrap frosting, macaron batter, pate choux, pastry cream — or whatever you want to put in a piping bag — with plastic wrap:  (1) Roll out a sheet of plastic wrap, (2) mound about 1 cup of the mixture into somewhat of an oval shape in the center of the sheet, with either end of the mound pointing at opposite diagonal corners, (3) fold the bottom half of the sheet over the mound, (4) roll as if wrapping a hard piece of candy or bubble gum, (5) twist each end then tuck under the mound of icing, (6) snip off one end then insert the wrapped mixture — cut end in first, (7) hold the bag upright — tip end pointing down — and shake the bag to shimmy the mixture toward the tip. By wrapping frosting, dough, or batter with plastic wrap, it makes it very easy/clean to fill a piping bag, keeps the mixture from drying and enables you to prepare mixtures ahead of time. Makes for easy cleanup too.

gastropost:

From Gastroposter Paula Quinene:

Wrap frosting, macaron batter, pate choux, pastry cream — or whatever you want to put in a piping bag — with plastic wrap: (1) Roll out a sheet of plastic wrap, (2) mound about 1 cup of the mixture into somewhat of an oval shape in the center of the sheet, with either end of the mound pointing at opposite diagonal corners, (3) fold the bottom half of the sheet over the mound, (4) roll as if wrapping a hard piece of candy or bubble gum, (5) twist each end then tuck under the mound of icing, (6) snip off one end then insert the wrapped mixture — cut end in first, (7) hold the bag upright — tip end pointing down — and shake the bag to shimmy the mixture toward the tip. By wrapping frosting, dough, or batter with plastic wrap, it makes it very easy/clean to fill a piping bag, keeps the mixture from drying and enables you to prepare mixtures ahead of time. Makes for easy cleanup too.

thecakebar:

You guys, THIS is a very important tutorial that I wish had more notes. If you want a perfect cheesecake with NO CRACKS. I mean a flawless piece of cheesecake art… this is your tutorial… just sayin’… Click the link for full details~~~TheCakeBar

thecakebar:

No Crack Cheesecake! (recipe/tutorial)

This is a request I get all the time… ‘how do I make a cheesecake that doesn’t crack…?’ This is a good tutorial with pics!

Here are some general rules I use:

  • If you don’t want to do a Bano De Maria (placing the cheesecake in a water tub) Place a pan of boiling water inside the oven while the cheesecake is baking. The water is what keeps the cheesecake moist enough so it it won’t crack.
  • Put the Springform pan inside another pan even if you’re not doing a Bano De Maria because the springform can leak and cause a mini fire in your oven. Or you can use foil like the pics on this recipe (this recipe does this so the water won’t get into the cheesecake) but it’s still a good idea to do this because of leakage that can happen with springforms.
  • If the recipe requires a Degree of let’s say 350 or 325… go lower put it on 300 and bake it for an extra 10 minutes or so. The lower heat/longer baking time will prevent the cracks.
  • If it does crack. DONT PANIC. Generally, once the cheesecake get’s out of the oven and cools down it deflates ON ITS OWN. As it deflates, the cracks can seal in pretty nicely… Just don’t touch it and let it do it’s own thing. also to avoid deflation let cheesecake cool down in oven (slightly cracked open and turned off) if you take cheesecake out the oven right away it will deflate. Let it cool down completely inside oven ;)
  • These techniques I also use when making mini cheesecakes on my mini cheesecake pans. ( BTW, I have an AMAZING MINI CHEESECAKE PAN) :D

 CRACK Free cheesecake, may seem hard to achieve but it really isn’t!

Need more help? Contact me @thecakebar I love to help!

(via thecakebar)

thecakebar:

A Macaron Troubleshooting Guide: Useful Tips and Advice

Index

About the ingredients

About the equipement

General macaron-making questions

Making macarons

Aesthetic problems after baking

Additional info

****Click the main link above for FULL details (there is a lot more info!)

 

imnotavegetable:

Let Me Go - Cake

(Source: iamnotavegetable)

robicellis:

I am thrilled that the incredible people over at Medium asked me to use their platform to finally come out and defend the humble cupcakes against all this “Cupcakes are Dead” nonsense.  Mostly because I try my best to keep this blog PG (ok, maybe PG-13), and there is a CRAPTON of foul language in this thing. I’m a 4th generation Italian girl from Brooklyn- I get “colorful” when I get angry. I also do a lot of crazy stuff with my hands, but you guys can’t see that over the internet.

Hope you enjoy the article, and that it helps people stop raining on the cupcake parade so much. Seriously — we should be able to eat our damn cake in peace without people judging us for it.

thecakebar:

VIDEO TUTORIALS for the three key stages of macaron making

Macarons are tricky to make, we need all the help we can get :)