After procrastinating and then having a computer that didn't work with me I finally was able to post my video on how to make blueberry cheesecake, new york style. This recipe is a recipe I use all the time when I make it for my family and I. It's very easy to make and the texture of the cheesecake is perfect. It's not too sweet either which I really like about it because if it was too sweet it would be too overwhelming to taste the blueberry toppings.
Wedding Cake Weekend
So this past week I had a couple of cake orders for a couple weddings. I didn't have time to post it earlier but here it is. I was struggling with the concept of stacking the hibiscus cake since I could get a hold of some pillars but then I found a blog that did it a way that worked fine for me. Here is the blog http://vanillacakeshop.blogspot.com/2010/08/construction-of-my-sweet-avalanche.html
Other then that I need more practice with decorating my cake with icing! Oh and I fell in love with my air brush set and pearl sheen color this weekend :-) I used the sheen color on my fern cake but you can't see it in the picture.
Leaven
Also known as baking powder or baking soda. Leavens should not be let out to sit for more than 15 minutes after adding it to a wet ingredient (such as the batter). Leavens don't really work after 30 minutes of sitting in batter. Leavens create carbon monoxide (C02) when added to and mixed in the batter, it then expands the air bubbles which were already created when creaming butter and sugar together.
If you are unsure about your leaven being spoiled, here is a great way of testing them to be sure it is still good.
Baking Powder: stir 1 tsp baking powder into 1/2 cup of hot water. The water should double vigorously.
Baking Soda: Use 2 tbsp vinegar and 1 tsp baking soda, if it starts to create tiny air bubbles and air mass then you know it is still good.
If you are unsure about your leaven being spoiled, here is a great way of testing them to be sure it is still good.
Baking Powder: stir 1 tsp baking powder into 1/2 cup of hot water. The water should double vigorously.
Baking Soda: Use 2 tbsp vinegar and 1 tsp baking soda, if it starts to create tiny air bubbles and air mass then you know it is still good.
Buttermilk Substitute
Run out of buttermilk or don't have enough change to spare? You can substitute buttermilk for baking or what ever you may need it for with a couple ingredients you might normally have on the shelf. It's very easy to make!
1 tbsp lemon juice or distilled white vinegar
1 cup whole or 2% milk
Place lemon juice or vinegar in a glass measuring cup, add in milk and stir. Let it stand for 15 minutes until it thickens and there you have it simple home made buttermilk.
1 tbsp lemon juice or distilled white vinegar
1 cup whole or 2% milk
Place lemon juice or vinegar in a glass measuring cup, add in milk and stir. Let it stand for 15 minutes until it thickens and there you have it simple home made buttermilk.
Difference Between Parchment Paper and Wax Paper
So recently I was asked by some one the difference between the two papers, parchment and wax. I never really thought of the two to be much different from one another but I was curious to know myself what exactly sets them apart. So here it is...
Parchment Paper- Also called baking paper is nonstick and allows you to remober the baking recipe from its pan more easily. You can use this to line your pan before pouring in your batter to bake. It' also great for other types of baking.
Wax Paper- Is essentially tissue paper that is coated with paraffin on both sides. The paraffin is what makes it grease proof and moisture proof. Although liquids do tend to soak through wax paper eventually and it seems to tear easily. You also want to be careful when using your wax paper with heat as it tends to melt (not noticeably).
Both can be used for baking but I personally prefer parchment paper.
Parchment Paper- Also called baking paper is nonstick and allows you to remober the baking recipe from its pan more easily. You can use this to line your pan before pouring in your batter to bake. It' also great for other types of baking.
Wax Paper- Is essentially tissue paper that is coated with paraffin on both sides. The paraffin is what makes it grease proof and moisture proof. Although liquids do tend to soak through wax paper eventually and it seems to tear easily. You also want to be careful when using your wax paper with heat as it tends to melt (not noticeably).
Both can be used for baking but I personally prefer parchment paper.