Professional Pastry Chef
I get certain questions over and again here at Gretchen’s Bakery and when that happens, I usually turn those questions into a blog post!
So keep asking!
You would be surprised how many people can benefit from a question or problem you may think only YOU are having!
I’m not sure who to credit for this fabulous technique but I LOVE IT!
I know you will too!
Check out the video below to see how to make perfect multi color icing swirls every time!
What to do with all of those over-ripe bananas!?
My freezer is literally bursting with bananas all the time so it’s a good thing I love banana desserts!
Perhaps this is redundant for some of you, but this is my favorite blog post!
I just really want you guys to learn How to Know When Your Cakes are baked!
Not only is this tip useful for those who have trouble with getting their buttercream back to a smooth spreadable (non-broken!) Buttercream after it’s been in the refrigerator; but this is also helpful for those who get a broken buttercream upon mixing the First Time!!
Several reasons can cause a buttercream to break, but the most common one is due to temperature.
If you are trying to remix your buttercream straight out of the refrigerator chances are you are going to have a broken, curdled mess in your bowl.
As many of you may already know I am in the habit of freezing cake layers.
So many questions arise once folks realize this is what I am doing, so I will answer all of them here.