First, always make sure your ingredients are at room temperature. If the mixture is cold, then the cake will crack when it hits the hot oven. Always bake the cake in a water bath, which will create gentle, even heat for cooking the custard-based batter, and then allow the cake to cool completely in the water bath in a turned-off oven.
Bake It, Don’t Fake It!Heather Bertinetti
Looking to impress your friends and family with decadent desserts but afraid you lack the skills to pull it off? Are you reaching for that packaged cake mix and can of frosting instead of whipping something up from scratch? Fear no longer— we’ve got the fix for you. Heather Bertinetti, a talented pastry chef with years of experience in Manhattan’s top eateries, is sharing her insider tips for how to make restaurant-worthy desserts right in your very own kitchen.
Bake It, Don't Fake It! is filled with recipes perfect for the home cook, such as Bourbon- Chocolate Pecan Pie, Strawberry Daiquiri Truffles, Red Velvet Macarons, and PB&J Whoopie Pies. Once you learn the whys and why nots of baking, you’ll be able to get creative and give all of your favorite treats a special touch. As an added bonus, you’ll find Heather’s “Chef It Up!” tips throughout the book, where Heather reveals her tricks for giving homemade desserts the wow presentation factor. All of the equipment you’ll need is probably already in your kitchen and all of the ingredients are readily available in your local supermarket, so it’s time to get baking!