Biscuits are easy and make the very best strawberry shortcake! Here's how:
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Making génoise is already on one of my You Tubes but this is one thing you simply can't see often enough. Check out this rendition!
Caramel is one of my top favorite flavors and I absolutely adore it as a sauce. Be sure to use a silicone spatula because rubber cannot withstand the heat of the caramel. This clip also shows how to tell the proper temperature without a thermometer. Note the sugar crystals that formed around the pan. They could cause the entire syrup to crystalize and harden. If this should happen, use a pastry brush moistened with water to brush them down as they form. If the syrup still crystallizes, squeeze in some lemon juice and it will melt back into a smooth mixture. It's worth making your own caramel sauce--you can't buy better (or even as good)!
Perhaps of everything I've ever contributed to baking, I am most proud of this technique. By the addition of the correct amount of cream of tarter it becomes impossible ever to overbeat and dry out the egg whites. If you only watch one of my Youtube videos this should be it!
Watch how to make the easiest and most foolproof silky buttercream I call neoclassic because there's no need to take the temperature of the sugar syrup!
Here's how to combine a heavy mixture with a light mixture to achieve the most even results with the maximum volume:
I adore whipped cream. Here's how to whip cream so that it is light and billowy and not turning to butter.
You never have to worry about how the icing looks on the sides of the cake if you encrust it with nuts. They also add a lovely crunchy texture and delicious flavor!
How to make icing a cake fun and easy!
Here are two ways in which to cut a single cake layer into two even layers:
What a pity to have a perfectly baked cake and then have it fall apart when umolded. There's no reason this should happen if you follow these simple steps. Note the round rack with wires spaced closely together!
Here are two easy ways to tell when your cake is fully baked:
When cake pans are prepared correctly before pouring in the batter the cakes come out in one piece with no crumbs sticking to the pan. It's easy--here's how:
Is there anything more delicious than this simple mixture of chocolate and heavy cream? Watch how quick and easy it is to make!
See why weighing flour is so much faster, easier, and more accurate than measuring it!
Producer and director of my PBS show Baking Magic with Rose, Margie Poore, and I put together these tips as a special holiday fund raiser for her local San Francisco PBS station KQED. One tip segment will post every Wednesday starting next week.
This is the Double Chocolate Valentine Cake from Rose's Heavenly Cakes. Now you will get to see exactly how it is made.
These are my favorite rolled sugar cookies (recipe in Rose's Christmas Cookies) It was great being a guest on Dede Wilson's show Seasonings as she is a good friend and terrific baking author. We always had fun doing her show--more to come in the months ahead.
This is, quite possibly--no! probably, the creamiest cheesecake ever. A substantial amount of sourcream gives it a wonderfully mellow tang and topping it with lemon curd is my favorite way to eat it. Another terrific way to enjoy lemon curd and/or lemon curd lightened with whipped cream is in a gossamer golden cake roll also on this segment.
This is the last segment of my PBS series. There will be two more PBS appearances and then in mid August stay tune for the upcoming DVD, produced by General Mills/Gold Medal Flour to demonstrate more special tips and techniques from the new book Rose's Heavenly Cakes.They will start to air on YouTube with a link from the blog, thanks to the dedication of Hector Wong, who will also make them available in hard copy if there is an adequate demand. They will also be available on the John Wiley site in a higher resolution than on YouTube. THE RECIPES