Ever want to stop baking before you’ve even begun, because you didn’t understand the recipe?
We’ve all been there.
Whip this until it’s at medium peaks! Cream that until it’s fluffy! How about stop telling me what to do?
If you’re not in on the baking lingo, it can seem like another language, so I’ve started this list, a Baking Glossary if you will, of unfamiliar words or phrases you may come across in recipes.
Let’s demystify all that jargon, so we can get back to baking!
This is an ongoing list that I will update frequently, so feel free to leave suggestions in comments for words you’d like to see added to this glossary.
I’m here with you today to preach the gospel of the oven thermometer. Specifically, that you should get an oven thermometer. No, you need an oven thermometer.
I will admit. Not too long ago, I didn’t think I needed an an oven thermometer. I had been fine without it this long. I figured it was just another gadget that foodies say you need, but instead, wastes away in the back of your spatula drawer.
I was young and foolish then. Now I’m wise.
We’re making Cream Puffs today, but first we’re taking a hard left on “How To Make Pâte à Choux Lane.” Buckle up. It’s going to be a delicious ride.
My love for pastry cream has been well documented, but I still haven’t introduced you to another one of my pastry loves: pâte à choux.
For those who haven’t been properly introduced, pâte à choux is a pastry dough that when baked, makes a crispy shell with a hollow yet custard-like interior. It’s the dough used to make eclairs, croquembouche and, today, cream puffs.
Ever wondered, “What’s the difference between all purpose flour vs cake flour vs bread flour vs almond flour?” Wonder no more!
I love getting baking questions from my friends and family. It makes the pastry nerd inside of me glow bright and warm like an oven light.
Can I make buttermilk? Do I need to sift powdered sugar? Can I substitute baking soda for baking powder?
Yes. Probably. And don’t you dare.
Recently, I’ve gotten a lot of questions about flour, and if you don’t frequent the baking aisle as much as I do, it can be intimidating. All of those seemingly identical but totally different boxes of flour stare back at you like you’re suppose to have an opinion on bleached vs unbleached flour.
To clear up some of the confusion, let’s sort through a few basic flours.
A pie crust so flaky, you can’t make lunch plans with it.
Let’s be honest, pie crust can be a big ole pain. On the one hand, it can be a work of flaky, golden art, or it can be a shrunken disappointment that is burnt on the top and raw on the bottom. Why you gotta be like that pie crust?
Earlier this year, I set out to find the perfect crust. It took me until December, but I finally found a pie crust that I love. Better than never, right??
It’s my birthday, and I’ll eat Chocolate Mousse if I want to.
My birthday was this past Monday, and while I love me some birthday cake, I really just wanted a giant bowl of Chocolate Mousse. So that’s exactly what I made. Happy birthday to me!
I feel most connect to the dessert gods when I’m standing over the stove making Pastry Cream.
Pastry cream is one of my favorite things to make. It was one of the first things I learned to make in pastry school, and it was the first thing that made me want to shout, “I am a pastry goddess!” after making it. I obviously think too highly of myself, but the first time you stir up a batch of irresistibly smooth and vanilla speckled pastry cream you’ll fancy yourself immortal as well.
Caramel sauce a.k.a. one of the purest joys the pastry world has ever given us.
Today, we’re tackling caramel sauce. Velvety, smooth caramel sauce. Like whipped cream, it’s a few simple ingredients, a small turn of technique, and then sheer pastry bliss.
Making a cake is an emotional roller coaster. Join me on my latest ride.
Now that I don’t work in a bakery, the only time I make stacked cakes is when friends and family request them. It’s fun to flex my cake making, building, and decorating muscles, but inside my overactive and over-worrying mind, it’s a bit of a roller coaster.
Last week a dear friend requested a two tiered vanilla cake with Italian buttercream. There were no mishaps, and I actually really love how the caked turned out. However, I thought I’d give you an inside peek of
my manic train of thought what’s going on in my head when I’m making a cake.
I get this question all the time: What’s the difference between baking powder vs. baking soda? It’s time to answer it once and for all.
As the resident baker among my friends and family, I get a lot of questions. Questions I am happy to answer, because my only other area of expertise is quoting full episodes of Friends. One question I get a lot is: What’s the difference between baking powder vs. baking soda?
It’s a fair question. Some recipes call for one, some for the other, or a combination of both. Although they look almost identical, there is a big difference. So get ready. I’m about to go full pastry nerd on you.