From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I garnish cold-set dessert jars with fresh fruit?
Topic
Baking & Technique
Recipes going wrong, eggless swaps, chocolate, and troubleshooting.
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What holds fondant decorations in place?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Are ordinary pectin, pectin NH and pectin X58 interchangeab
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Is agar the same as gelatin, and do they activate the same
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why is a refrigerated brownie hard to cut or eat?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why is invert sugar added to ganache?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Can I replace the whey in eggless macarons with eggs or aqu
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. What does cream of tartar do in macarons?
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. How can I control caramel colour and make a thicker caramel
From our September–October class Q&A. We’ve grouped related student questions and prepared this answer from the course reference. Why are almond flour and icing sugar processed and sifted f