Fuckin' With Flour

The purpose of this blog is to share photos, videos, recipes, and tips about baking pastries and desserts.
Please feel free to submit all of the above. Also, please let us know what you think of recipes
we post that you've tried yourself.

Quick Tip:

When you’re laying cakes make sure you don’t have a “hill” on top of any of the layers. 

This will cause higher layers to crack so use a cake leveler (pictured below) or a knife. I personally like using the leveler because it cuts straight across evenly and a knife leaves room for errors. 

Quick Tip:

baking your cheesecake slowly in a water bath will help reduce the risk of cracking if that is something you’re having trouble with. 

XOXO

-Court

Quick Tip:

A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes. This is obviously so the cheesecake can be removed from the pan smoothly and in one piece. 

XOXO

-Court

Quick Tip:

In most cakes air is a wonderful thing. For a cheesecake, Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake and nobody wants that. 

XOXO

-Court

Quick Tip:

When baking gluten free be prepared for failure. Its harsh to say, but its always good to have a sense of humor because of how tricky gluten free baking can be. 

XOXO

-Court

Quick Tip:

If you’re ever melting down chocolate for a glaze or to drizzle over something and you find that its not smooth enough, add oil. You can add plenty of oil into the chocolate to make it smooth without adding that oily taste.

- Syn :)

Quick Tip:

If your whipped cream doesn’t come out as fluffy as you like, try using chilled beaters, and if that still doesn’t work add a few drops of lemon juice but not enough to change the flavor. 

XOXO

-Court

Quick Tip:

Make sure all of your ingredients are room temperature, they mix together easier and reduce your risk of clumps. 

XOXO 

-Court

Quick Tip:

Make sure all of your baking pans and cookie sheets are at room temperature. It allows whatever you’re making to cook evenly. Sometimes when they aren’t room temperature the baked goods will burn on the bottom and be raw inside. 

XOXO

-Court

Quick Tip:

If you have issues with the bottom of your cookies browning too fast put an empty cookie sheet on the rack below the cookies you’re baking. It will absorb some of the heat that hits the bottom of the pan and help your cookies bake more evenly. 

XOXO

-Court

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