An Explainer: the Secret to Stiff Peaks in Meringue
I still remember the first time I attempted to make a meringue-based dessert – it was a disaster. The secret…
A Chef’s Guide on How to Fix Over-tempered Chocolate
I still remember the day I first encountered the nightmare of over-tempered chocolate. I was a young chocolatier in Belgium,…
A Baker’s Guide on How to Make Croissants From Scratch
As I stand in my kitchen, surrounded by the warm, golden light of morning, I am reminded of the countless…
A Head-to-head Test: Kitchenaid Artisan Vs. Pro Line Stand Mixer
As a baking consultant, I’ve seen many home bakers struggle with the kitchenaid artisan vs pro line stand mixer dilemma.…
A Guide on How to Create a Coffee and Tea Station at Home
I still remember the morning I decided to create a coffee and tea station in my own kitchen – it…
An Explainer: What Is the Role of Eggs in Baking?
I still remember the first time I encountered a recipe that called for eggs in baking – it was a…
A Guide on How to Get Smooth Buttercream on Your Cakes
I still remember the first time I struggled to achieve smooth buttercream on one of my cakes. It was a…
A Guide to Ovens for Baking: Convection Vs. Conventional
I still remember the day I realized that not all ovens are created equal. As a baking consultant with a…
A Recipe for Silky Swiss Meringue Buttercream
I still remember the first time I attempted to make Swiss meringue buttercream – it was a disaster. I had…
The Ultimate Guide to Cheesecakes: From Classic to No-bake
As I stand in my bespoke cake studio, surrounded by the intoxicating aromas of butter and vanilla, I am reminded…