CookingfromTasting Table4 days agoThe Gorgeous 1940s Cake You've Probably Never Heard Of - Tasting TableA 1941 Presto ad shows a chintz-patterned cake made with self-rising Presto cake flour and decorated with candies and pistachios, offering a nostalgic floral aesthetic.
Everyday cookingfromTasting Table5 months agoFor A Better Cake, Cover It With A Towel Fresh Out Of The Oven. Here's Why - Tasting TableUsing a damp towel and a flat object while cooling cake creates a level top without trimming.
DiningfromEater7 months agoThe Best Cake Stands, Because Your Bundts Deserve the BestPresentation is key for desserts, and the right cake stand enhances both aesthetics and practicality.
Everyday cookingfromTasting Table8 months agoWhat It Means To Dowel A Cake (And Why It Matters) - Tasting TableDowel techniques are essential for building stable tiered celebration cakes, ensuring that layers do not topple or cave in.
CookingfromTasting Table8 months agoYes, You Can Refrigerate Fondant (But There's A Catch) - Tasting TableFondant cakes can be refrigerated if precautions are taken to prevent moisture damage.