Needing more powdered sugar in the buttercream
Overmixing cake batter can cause air bubbles in your cake.
Quality ingredients produce quality results.
Red-handled sifter and rolling pin, from Great Aunt Rose's kitchen (circa 1920's) definitely feel like the 'right tools' in my hands.
Sifting a cloud of powdered sugar over chocolate ruffles
Beat the egg whites to a stiff consistency
Exceptional-quality chocolate can make a ganache outstanding.
Flour your work surface before rolling out cookie dough
Graters are excellent for embossing, but also to grate frozen butter into pastry recipes. Works really well!
Just when you think you've finished, another thing to bake comes up!
Knives with serrated blades make lovely designs in icing.
Large pictures from kids' books lend themselves beautifully to chocolate transfers.
Marking a cake into sections for Lambeth designs
Nobody wants to cuts the beautiful cake you baked!
Orderly rows of cooling racks on the old gray arborite table by the sunny kitchen window. Some scenes don't change with the generations, and that's so very comforting.
Probably have to cut first in the cake since no one wants to "destroy" it!
Quite a few servings can be obtained if a cake is cut properly
Red BCI can sometimes be a challenge to achieve.
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