What's your secret? Ingredient that is. I know not everyone will share their secret ingredients or techniques. But if you're willing to come off some goodies, you might improve someone else's dessert. And one day you may have to eat said dessert. Which means you may be wishing you DID share ideas in a nice neutral enviroment like this, so you don't have to fake a smile or make an awkward suggestion like "This is great but I bet it would be even better if you add sugar, and take out the cat hair from the recipe".
That being said, here is my big tip. For cakes and such, all ingredients should be room temperature. Eggs, butter, sometimes I even heat the milk.
That's my secret, now yours. Help other bakers so none of us have to suffer through nasty potluck dessert again. And none of us have to take home a dessert that's nearly untouched because no one would eat it (that is so defeating) and wonder where we went wrong....
When I make my famous Cheesecake. I put the cream cheese and sour cream on top of the stove so that it is almost melted and I use powder sugar in the crust instead granular sugar.
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