I like to think of cream cheese frosting as cheesecake on cake. This recipe is quick and easy to prepare, and you can use it on cakes of many sorts, like a sponge cake, or a red velvet cake.
The following component is a nice surprise on a cake. It looks like any other spongecake, but once you bite into it, you get the fragrance of almonds and orange which make it a remarkable element in your desserts.
By far, the best way to measure flour is by weight. However, not all home bakers have a kitchen scale, and most recipes I find online and in many cookbooks default to volume measures in cups. Here is a technique that you can use to make sure that you use the right amount of flour every time: scoop, sift and swipe.
So many recipes call for beaten egg whites. Whether you are making a cake, a mousse, a soufflé, a meringue, macarons or any other dessert, the objective is almost always the same: incorporate air into the base or flavourings of your dessert. Here is a quick guide of things to do when beating whites.
Mise en place is French for putting something in place. It refers to what is perhaps the best advice you can get from anyone that's spent a good amount of time in a kitchen (that and wash as you go). The concept is simple: Before starting out a recipe, measure out and place all the ingredients you will need within easy reach.
