Cake is the perfect way to say happy birthday or to celebrate weddings, anniversaries, and almost any other holiday you can think of. But most home cooks think it’s easier to order a cake from a professional than it is to make their own. Cake making requires precision and careful attention to detail, but armed with the techniques—like how to frost and decorate a cake—and recipes you’ll learn in this online class, you’ll be able to turn out foolproof bakery-style cakes—including ultimate chocolate cupcakes, authentic New York cheesecake, and moist yellow layer cake—for any occasion.
We found the secret to perfecting this classic cookie recipe. And, even better, the wrapped disks of dough can be refrigerated for up to three days or frozen for up to one month, so you can get a jump start on holiday baking. And since this versatile dough can be used to make a variety of cookies, you can use it to turn out a full holiday cookie spread.
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Perfect pie dough has just the right balance of tenderness and structure. The former comes from fat, the latter from the long protein chains, called gluten, that form when flour mixes with water. Too little gluten and the dough won’t stick together; too much and the crust turns tough. So presumably we would face mostly a structural issue with a gluten-free dough, since gluten-free flours are naturally low in protein. Although we weren’t surprised to find that the dough was still too soft and lacked structure, we were taken aback by how tough it was. This online class will teach you everything you need to know about how to make a flaky, tender, and crisp pie crust that also happens to be gluten-free.
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In this course, you will learn how to create farm-fresh pies for a crowd using our simple slab pie method. By the end of this course, you understand the basics of how to transform our buttery pie dough into a bottom crust that fits a half-sized sheet pan. We will give you tips on how to increase the ingredients to have the perfect amount of filling, and give you options for different toppings like lattice top, cut-outs, or crumb topping. We’ll show you how to make the most of your fresh fruit in our recipes for Peach Slab Pie, Pear Butterscotch Slab Pie, and Triple Berry Slab Pie.
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