Some of the most beautifully decorated baked goods we see today are covered in fondant. It’s smooth, flawless, and it gives bakers of all levels the ability to be extremely creative when it comes to cake decorating. The good news is you don’t need to be a professional pastry chef to work with fondant. As a matter of fact, marshmallow fondant is something you can make at home! There are just a few basic ingredients to making marshmallow fondant such as marshmallows, water, and powdered sugar. It’s a simple process, and with a little patience and practice, you will be decorating your own fondant covered cake in no time! Click on the link below for a step-by-step guide to making your own marshmallow fondant.

Read More: How to Make Marshmallow Fondant

Have you ever wanted to make homemade doughnuts but thought the only way to do it was to fry them? Well, you’ll be happy to know that you can make doughnuts just as tasty as the deep fried bakery version without ever getting out the oil. You can still make them with flour and yeast, but instead of swimming in a deep fryer, they will bake in the oven. No grease, no mess!  All donuts are not created equal, but they can all be delicious! Click on the link below for an oven baked doughnut recipe.

Read More: No-Fry Doughnut Recipe

Once opened, baking powder has a shelf life of 9-12 months. It can be tested by stirring 1/4 teaspoon of baking powder into 1/2 cup of warm water. If bubbles begins to form, and the water begins to cloud, then your baking powder is still fresh!

Some people say that baking soda has an indefinite shelf life. And while that may be true when using it for cleaning, it certainly is not true when using it for baking! Pay attention to the expiration date on the box. Baking soda can be tested by using the same method as above, but add 1/4 teaspoon of vinegar to the water before adding the baking soda. If bubbles appear, then the baking soda is still fresh, and you’re ready to bake!

There are a few things to check for when trying to solve this issue. First, your oven temperature may be too low, so be sure to check the accuracy of your oven temperature before baking. Putting an oven thermometer in your oven will ensure that your oven temperature is accurate. Second, be sure to check if your cake is baked throughout. A simple way to check to see if your cake is baked is to take a toothpick and insert it in the middle of your cake. If the toothpick comes out clean, then the cake is done!

When it comes to baking, butter and oil have completely different fat contents, as butter consists of milk. We definitely do not recommend substituting oil for butter in a recipe. As you may know, baking is a precise science. When you change an ingredient, or an amount, the whole recipe changes. Substituting oil for butter will change the texture of your baked good, and it might even make your treat dense and dry! Try to stick to your original recipe for this one.

Yes, you can definitely leave espresso powder out of a recipe. Usually, the use of espresso powder is just to add extra flavor (generally in chocolate cakes). When it comes to coffee, however, it depends on the recipe. If the recipe only calls for a tablespoon, then you’re fine to leave it out. If the recipe calls for more than that, the coffee may be a key component to adding moisture to your treat. If you don’t like the flavor, replace the amount of coffee with warm water to be sure that the texture of your cake is not affected by the change.  For supplies to make coffee and more, we recomend checking out ProCook cafetiere for sale

Lemon zest is the outermost rind of the lemon. It is used to infuse flavor into food, most often baked goods. It is aromatic and very flavorful when used the right way. To zest a lemon, you can use a tool called a zester or a microplane grater. You can also use a sharp paring knife or vegetable peeler. When you carefully scrape the outside skin of the lemon with one of these tools, you are creating zest. Be careful not to grate into the white rind or pith of the lemon as that area is very bitter. Whenever a recipe calls for lemon or orange zest, be sure that you don’t skip it. Citrus zest makes a huge difference in the flavor of whatever you are making.

For more on how to properly zest a lemon, check out this video: How to Zest a Lemon

The first time I made bread dough from scratch, I had no idea how much of a role temperature played in the success of the final product. The way I found out was by having to scratch my first batch and start over. I looked at all of the things that may have affected the outcome of my bread dough, and through trial and error, I realized that the temperature of certain things was definitely important. For example, when the water I added to the yeast was around 110 degrees, the dough seemed to rise better. The temperature of the room where the dough was rising was a factor as well. When the room was warmer, the dough would rise faster. Of course, it all depends on what you are making, but in general, temperature definitely makes a difference. I learned by trial and error, but you can click on the link below for more information on temperature and bread dough.

Read More: How to Make Bread Dough

Have you ever wondered what the difference is between dry and liquid measuring cups or whether or not you could use either one when you are baking? Dry and liquid measuring cups actually measure out the same amounts. In this case, a cup is a cup. However, the design of the cup is more about accuracy than volume, so that’s why it depends which one you use. Dry measuring cups have flat tops so you can fill them to the top and level them off. Liquid measuring cups have a pour spout and markings for different amounts. Since accuracy is so important when it comes to baking, it’s best to always use the proper cup when measuring your dry and liquid ingredients.

Vanilla extract is a simple mixture of alcohol and vanilla beans. Over time, the vanilla beans macerate in the alcohol and create the wonderful extract that we use in most of our baking recipes. Vanilla extract is actually very easy to make at home, and I do it all the time. All you need is a bottle of vodka and two or three high quality vanilla beans. Slice the vanilla beans lengthwise so that the seeds are exposed but the bean is not cut completely in half. Put the beans into the vodka bottle and shake to mix. Place the bottle in a dark place and store it for at least two months, shaking the bottle at least once a week. Once the liquid is dark and the vodka is infused, your vanilla extract is ready to use.

For more information on making your own vanilla extract, check out these Baker’s Tips from The Kitchn.