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In America, over the past five years, there has been an explosive interest in the culinary arts. People want to experiment and cook innovative and exciting dishes. They want to bake artisan breads and brick-oven pizzas. Food is culture. Food is also location, heritage, geographical origin, and above all, language. Foodies have there own clannish vernacular and lingo. Cooking and baking is like being accepted into a secret society; you need to know the password to be able to get in.

What, then, is patiss? It is the abbreviation for a patisserie.Get more information here. http://cruiseblogjohnpond.com/2011/07/26/masterchef-featured-patisse/ A patisserie Read the rest of this entry »

Make Your Own Wedding Cake at Home

Making your own wedding cake at home can be fun and far less expensive than hiring someone to do it for you. There are so many different ways that you can make your wedding cake. You could have a simple one layer cake or have one that has several layers.

To make your own wedding cake at home you will need to have a pan for each layer of cake. The Read the rest of this entry »

There are many people who cannot have sugar and learning how to make cakes that are sugar free can be helpful for bakers, for commerical or personal reasons. There are currently many sugar substitutes on the market that can be used in your cake recipes. You can also find mixes for cakes, frosting’s and fondant, that do not contain sugar. When baking you may want to start with some pre made sugar-free mixes and then experiment on your own.Check out this link here.

By trying different Read the rest of this entry »

So your loved one has a birthday coming up and you want to bake and decorate a cake for them. But you’re not sure where to begin. Well, you’ve come to the right place! I will share some tips for you that will help your cake to be above the rest.

Crumb Coat
A crumb coat before the final icing is applied will help to keep crumbs out of the main icing. It is created by dabbing icing along the sides and top of the Read the rest of this entry »