before going to pastry school.
Unlike the lovely recipes on the "Home" page, this one is devoted to all the times I've screwed something up. Between culinary school and working in a restaurant, I've had my fair share of snafus, but have managed to pick up some tips & tricks that I hope will save you hours of pain & frustration. Wondering why your cake won't come out of the pan or why your biscuits don't rise?
Don't worry, I've been there.
- When in doubt, use parchment paper (a baker's literal life saver). In addition to being a foolproof baking liner, parchment paper can be used as a cooling rack, a vehicle for transporting sifted ingredients, a pastry bag, or even a rustic wrapping for baked goods. The best part: it's cheap.
- I can't say enough about how amazing parchment paper is. Even though it's an extra step, I always take the time to line my cake pans with parchment prior to greasing. Making a cake can be a pain, so taking the time to ensure it won't stick, crack or crumble when you turn it out is well worth the time.