I can't emphasize this enough: do not forget to prepare baking pans. If you do, all your hard work will be for naught. Too often, I'll get in a hurry and miss an important step such as prepping...
Jackson's Learning, Tips and Tricks
happy baking!
Why They Tell You to Slice the Top of Dough
When learning to bake bread, they will tell you to slice the top of the dough with a lame or knife for decoration (ears) or to create a weak spot. But they never quite explain what happens if you...
A Beginners Guide: Easily Hull a Strawberry
Has anyone taught you the basics of baking? Simple ideas like how to easily hull a strawberry? Me either. These types of things are what I wish I was taught more as a kid. But alas, when you grow up...
Weigh Ingredients for Accuracy While Baking
If you want to get serious about baking, weigh ingredients for accuracy. It will take you from amateur status to rockstar overnight. When I first started baking, I would use cups and measuring...
The Search for a Savory Chocolate Chip Cookie
The search for a savory chocolate chip cookie started back in the 90s. I know, I'm dating myself. When I was much younger, my friend and I accidentally learned how to make a cookie cake. She and I...
What is Softened or Room-Temperature Butter?
A lot of recipes fail due to calling for "softened or room-temperature butter" without taking into consideration that the room the baker is in could be anything really. In either a 65°F (18°C) or...
The Very Best French Macaron Troubleshooting Guide
Why is this the world's most difficult cookie? This is a French Macaron Troubleshooting Guide with photos and explanation for those trying to crack the code on the mysterious macaron. Macarons are...
Fabulous French Vanilla Sugar Cookies
French vanilla sugar cookies are scrumptious. And easy to make! Since I made french buttercream yesterday and had no use for it, I decided to make some cookies with it. After all, the ingredients...
A Beginners Guide to Swiss Meringue
This post will walk you through how to make a Swiss Meringue. You may ask yourself why do I want to make Swiss version when it is more work than French meringue? There are two main reasons:...