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HOW TO ASSEMBLE A WEDDING CAKE

A wedding cake needs to look flawless. Watch and learn how to assemble a classic three-tier wedding cake simply and easily.

Posted on Nov 23, 2012

HOW TO CORRECTLY INCORPORATE FLOUR INTO A LIGHT BATTER WITH NICK MALGIERI

Watch and learn how to correctly incorporate flour into a light batter with Nick Malgieri, author of The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Co (DK Publishing). It is a important technique to master in baking.

Posted on Nov 23, 2012

HOW TO WHIP EGG WHITES PROPERLY WITH NICK MALGIERI

Whipping egg whites properly is an essential technique in baking. Watch and learn how to whip egg whites properly with Nick Malgieri, author of The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Co (DK Publishing).

Posted on Nov 23, 2012

HOW TO JUICE KEY LIMES

Key lime is about 1 to 2 inch yellow-green citrus with a higher acidity, a thinner rind, and with a more tart and bitter flavor than a regular (Persian) lime. You can substitute key limes in any recipe that calls for regular limes. Getting the juice out of key limes are no fun. View the video to find out easy ways to get the juice out of this tiny fruits.

Posted on Nov 23, 2012

HOW TO MAKE A LATTICE CRUST

A lattice crust takes a little bit of extra effort, but it adds a professional-looking touch to pies. Watch and learn how to create a lattice crust for pies.

Try these step-by-step directions:
1. Start by rolling out a disc of dough to the size indicated in the recipe.
2. With a sharp knife, cut twelve 3/4-inch strips of dough from a 13-inch round.
3. Place 6 strips of dough atop the filling, evenly spaced apart. You should have 6 graduated strips.
4. To weave the dough, fold every other strip in half over itself.
5. Taking a new strip of dough, place it perpendicular to the folded strips atop the pie filling.
6. Return folded strips to the edge of the pie, laying them over the perpendicular strip.
7. Repeat, with the alternating 3 strips of dough, folding each in half over itself and topping with a new strip of dough.
8. Repeat with remaining 4 strips of dough.
9. Before baking, brush on a glaze made from 1 egg yolk, beaten with 2 teaspoons water until well blended. Sprinkle with sugar (optional).

Posted on Feb 15, 2012

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