Put a large marshmallow on your cupcakes for the last five minutes of baking.
5 ounces (1 1/4 cups) confectioner’s sugar 1 1/4 ounces (1/3 cup) cocoa (Dutch or natural) 1 ounce (2 tablespoons) water 1 ounce (2 tablespoons) vanilla 1/2 teaspoon kosher salt 1/2 teaspoon instant coffee (optional) Get all of your materials ready before you start – I use this special tip but you can also use a tip …
foodnetwork.com From the geniuses at the Food Network Magazine. If you don’t have food coloring, you can use Jell-O to color frosting. canadianhometrends.com See the recipe here.
Just sprinkle some powdered sugar through lace for this amazing design.
Use a syringe filled with frosting
Keep a stash of sauces – caramel, dark chocolate, raspberry, banana – in your fridge in squeeze bottles ready to decorate your dessert plate. Janice Wong
Cut out plastic lids to make stencils for sugarcraft projects. Johnny Iuzzini
Writing a message on a cake? Write it with a toothpick first to make sure all the letters fit (and if you make a mistake, just smooth it out and try again). Noreen
The “best” way is to make sure the chocolate is properly tempered. This can be done with a microwave, but it’s very difficult to get right. It’s easier with a double-boiler / bain marie: Chop 1 pound of chocolate into pieces (avoid chocolates with wax, PGPR, or added vegetable fat as it’s more difficult to …
Sweet potato mash. Makes the doughnuts fluffier and keeps em from staling somewhat. Johnathan Law, Restaurateur
1. The ratio of chocolate to cream determines how stiff or soft the ganache will be: a sauce or glaze takes more cream (or liquid) than a truffle center. Sauces and glazes are easier to make than truffle centers because the ratio can be less precise and because the ganache can be adjusted by eye at …