Choosing the right ingredients is key to a perfect sponge cake. Use fresh ingredients, as they provide better volume and stability. All-purpose flour is commonly used, but cake flour can give you a ...
The Cooking Foodie on MSN
How to make genoise... the temperature mistake that ruins it
This vanilla sponge cake is a classic genoise - light, springy, and perfect for layering. I’ll show you how to whip the eggs ...
The Cooking Foodie on MSN
No fancy skills needed, a soft vanilla sponge cake for beginners
If sponge cakes intimidate you, this recipe makes it straightforward. We’ll focus on three things: airy eggs, gentle folding, ...
Princess Cake, or Prinsesstårta, makes a spectacular centerpiece for any celebration, but despite its regal appearance, this ...
We will sacrifice our souls for you!” yells out a class of kids in The President’s Cake, nominally addressing a leader hundreds of miles away – the Iraqi despot, Saddam Hussein. The slogan the ...
Lisa McGee said she had envisaged her new show, “How to Get to Heaven From Belfast,” as a sort of modern, funny “Murder, She ...
At Mumbai’s Maska Bakery, known for its imaginative and joyful preparations, founder Heena Punwani prefers to think of cakes ...
The resurgence of Burnt Sugar Cake is part of a movement to honour overlooked Black culinary contributions. For too long, Black American foodways were reduced to stereotypes, with dishes like Burnt ...
Daily Meal on MSN
The Store-Bought Treat That's A Perfect Whipped Cream Alternative
Whipped cream is a popular and versatile dessert topping, but it can be beat. There is a store-bought item that is even ...
No, you don't need to go into crippling debt for one day. As part of our #PedestrianWeddingWeek series, we spoke to recently married couples (or those still in the planning stages) what they're ...
The legendary 'Think Small' Beetle ad from 1959 was a revolution in advertising practice for its time, for example, and holds up today as an eye-catching piece of quasi-modern art.
While making cake, the process of preparing the frosting is tricky because it depends heavily on texture control. Butter that is slightly too soft can cause the mixture to collapse, while butter that ...
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