SINGLE ACTING AND DOUBLE ACTING BAKING POWDER
Single acting and Double acting baking powder can be used interchangeably in a given recipe. It’s Tuesday and it’s #bakingtipswithsussan
Toggle header
BAKING TIPS WITH SUSSAN
Baking tips and tricks every Tuesday
CAKE PRICING: MY PRACTICAL ULTIMATE GUIDE
This #bakingtipswithsussan today is not for you if YOU’RE NOT READY to practically and painstakingly set a motion of positive change for your cake business this year.
Best method of storing leftover Donuts!
So you bought a box of Donut from your favorite vendor or brand OR you made them yourself either using my RING DONUT Recipe or FILLED DONUT recipe; or you used your recipe, but you’re faced with a new challenge of how to preserve the Read More
Use Brown Sugar instead!
Brown sugars are most commonly used in cakes to add volume, as well as colour and flavour. The style of cake each brown sugar should be used in, however, hugely varies. Brown sugar could be light or dark in colour. I have a post dedicated Read More
Why you should never knead a Pastry Dough
Kneading or over handling Pastry dough will activate the development of gluten which will in turn toughen the pastry.Your pastry will shrink when baking and the end product will be chewy.This is one reason why you should avoid using a stand mixer when working with Read More
The importance of Chilling Pie dough
The gluten strands in pie dough is given enough time to relax when chilled. Apart from chilling the ingredients and the dough after mixing, it’s important to also chill at intervals when rolling. Chilling hardens the fat in the dough and helps the crust maintain Read More