If you like making truffles, cake pops and other chocolate coated goodies but you don’t have time to temper chocolate, then you need to give Wilton’s Candy Melts a try. Made famous by Bakerella, these are extremely easy to use....
Viewing all articles by BakeLoveNotWar
Crème caramel, a distant cousin of the crème brûlée, is a smooth, decadent custard-based dessert. The good news is that it really isn’t as tricky to make at home as you may think it is. Here’s how it’s done. The science...
It’s that time of the year again when Christmas carols, nativity concerts, tinsel and fairy lights are everywhere you look, not to mention the christmas pudding, cookies, mince pies and other delicious festive season food we get to prepare and eat....
Madeleines, like macarons and tarte au citron, are cornerstones of most French patisseries and the good news is that with the right pan, they are easy to make. In fact, madeleines are proof that sometimes less really does turn out to be more. Here’s how...
Cakes with designs on the inside are a growing trend these days. It seems folk are no longer satisfied with their cake being decorated on the outside only but who’s complaining? If this appeals to you and you’re looking for...
I bake more often than the average person so people sometimes assume that I’m an expert and ask me questions to which I am unable to respond. Recently, one of the most recurring questions has been, ‘Where can I find...
Let me start by assuring you that making your own doughnuts is one-hundred-and-ten percent worth it. It may take a bit of effort and some patience, but you havenʼt lived until youʼve eaten a fresh doughnut, believe me. Before we get to...
When you’re baking, the quality and freshness of all your ingredients are important. Of course. But there are those few ingredients that have the ability to take your baked goods from good to mind-blowingly delicious. If you’re planning to stock...
We certainly seem to be living in the era of the bite-sized treat. Cupcakes were followed by macarons, whoopie pies and lately… cake pops. Instead of baking a giant chocolate cake and cutting a slice for everyone, you can now...
Unless you are a chef or have spent a few years at cooking school, you can be forgiven if you have no idea what tempering chocolate involves or why you would do it. But here’s the thing, it’s the art...
