Stella Parks's Blog, page 20

How to Make a Cake Like BraveTart: The Complete Guide

Compared to simple cookies and muffins, cakes require a bit more special care. Here's everything you need to know for success.
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How to Crumb-Coat a Layer Cake

For the most beautiful layer cakes, put stray crumbs on lockdown with a thin layer of Swiss buttercream to seal the surface of the cake. A crumb coat will also shore up a layer cake's basic shape, giving it straight sides and clean edges all around.
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How to Level a Layer Cake (No Toothpicks Required)

Leveling a cake layer isn't just about creating a perfectly flat top. It's a way to improve the shelf life and flavor of the cake by ensuring it's in direct contact with the filling.
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How to Rescue Swiss Buttercream, No Matter the Problem

Never throw out a batch of buttercream, no matter how messed up it may seem! Whether it's a soupy disaster or a curdled mess, any batch of Swiss meringue buttercream can easily be saved.
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How to Make Swiss Meringue Buttercream Frosting

With the right ratios and ingredients, plus a digital thermometer, Swiss meringue buttercream is light, silky, and utterly foolproof. It's also fast, easy, and fully cooked, so there's nothing to worry about except figuring out what sort of cake to pair it with.
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Greek Yogurt Keeps Classic Coffee Cake Moist for Days

Thanks to its unique protein and lactose content, Greek yogurt is the secret to a light and tender coffee cake that'll stay fresh for days.
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How to Choose the Best Cake Pans

From material to dimensions, here are the most important factors to consider when choosing a cake pan at home.
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Transform Angel Food Cake With Toasted Sugar

If you've ever complained that angel food cake is too sweet, try whipping it up with toasted sugar instead. The result is more flavorful and complex, with a far more mellow sweetness than a classic recipe.
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The Best Way to Soften Brown Sugar

Save your sliced apples and bread for a sandwich—you needn't waste food to soften brown sugar. You also don't need to dirty a bowl or fool with a wet paper towel. Here's the exact ratio of water required to rehydrate dried-out brown sugar, stat.
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The Perfect Rhubarb Crisp, With or Without Strawberries

With a few simple tricks, rhubarb needn't be mushy or mouth-puckeringly sour, so you can count on baking up a sweet, tender, and wonderfully crispy crisp. With or without strawberries.
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