Cake Decorating, Baking & Candy Tips & Information

Angel Food Cake Tips

Bar Cookie Tips

Brownie Tips

Cake Tips

Candy Tips

Cheesecake Tips

Cookie Tips

Did You Know?

Easy Candy Suggestions

Fruitcake Tips

Fudge Tips

General Baking Tips

Helpful Holiday Cookie Tips

Helpful Tips

Icing Tips

Making Gelatin Tip

Muffin Baking Tips

Old-Fashioned and Quick-Cooking Oats

Pear Tips

Pie Tips

Tailgating Must Haves & Tips

Tips for Making Great Salads

Tips for Successful Homemade Ice Cream

Tips Using Ice Cubes in Frozen Beverages

Oven, Beef, Pork, Turkey Cooking & Thawing Time, Bakeware & Ingredient Substitution, Produce Weight & Yield, & Equivalent Amount Charts

Alcohol Cooking Substitutions

Bakeware Comparison Chart

Cooking Time Chart For Roasting Beef

Egg Equivalent Amounts

Equivalent Amounts & Measures

Ingredient Substitution Chart

Internal Temperature Cooking Chart for Meat
& Seafood

Oven Temperature Conversion Chart

Pasta Cooking Charts

Pork Cooking Time and Temperature Chart

Produce Weight & Volume Yield Chart for Fruits
& Vegetables

Turkey Roasting Time Chart

Turkey Thawing Time Chart

Volume Conversion Calculator

Terms & Abbreviations

Canning & Preserving Glossary

Glossary of Terms

Grilling Glossary

Baking Measurement Abbreviations

Cake Decorating Suppliers & Online Resources

Cake Decorating Suppliers & Online Resources

Cake Decorator Websites

Baking Techniques

Blind Baking (Pre-Baking) A Pie Crust

Water Bath Method Instructions

How To...

How to Choose The Tastiest Ripe Watermelons

How to Crush Peppermint Candies or Candy
Canes

How to Freeze Bananas

How to Glacé Fruits

How to Hydrate Sun-Dried Tomatoes

How to Make a Crumb Crust

How to Make Baking Powder

How to Make Chocolate Curls

How to Make Cooking Spray

How to Make Homemade Croutons

How to Make Lemon Wheels

How to Make More than 12 Cupcakes with Only
One Muffin Pan

How to Make Preserved Lemons

How to Make Pumpkin Pie Spice

How to Make Whipped Cream

How to Measure Ingredients

How to Pasteurize Eggs

How to Remove Seeds from Tomatoes

How to Remove Skins and Toast Hazelnuts

How to Roast Almonds

How to Roast Red Peppers

How to Select Lamb

How to Score a Ham

How to Seed a Mango

How to Select a Bone-In Ham

How to Soften Cream Cheese

How to Soften Hard Brown Sugar

How to Store Nuts

How to Take the Mess Out of Avocados

How to Test or Proof Yeast

How to Toast and Color Coconut

How to Toast Pecans

About Flour

Flour Basics

Bread Making Flours & Grains

Types of Flour

Sugar

How To Make Confectioners’ Sugar
(Powdered or Icing Sugar)

How To Make Brown Sugar

How To Make Colored Sugar

Types of Sugar

All About Eggs

Egg Characteristics

Egg Nutritional Composition

Egg Quality Determination

Egg Storage and Handling

Egg Cooking Methods

Egg Equivalent Amounts

Fruit

Apples

Types of Apples

Bananas

How to Freeze Bananas

Peaches

Selecting the Perfect Peach

Peach Handling and Storage

Peach Measures, Equivalents and Substitutions

Strawberries

Selecting the Best Strawberries

How to Preserve Strawberries Until Using

Storing and Preparing Strawberries

Strawberry Nutritional Information

Strawberry Measures, Equivalents, and
Substitutions

Freezing Strawberries

Watermelon

Selecting The Tastiest Ripe Watermelon

Handling and Storing Watermelon

Freezing Watermelon

Baking Basics

Flour Basics

How to Measure Ingredients

Types of Pans Available for Baking

Baking Pan Sizes and Volumes

Bakeware Comparison Chart

Springform Pans

Cake Planning and Preparation

Baking Times, Batter Amounts & Number
of Servings

Party Cake Batter Amounts & Baking Times
Chart for 2" Deep Pans

Party Cake Batter Amounts & Baking Times
Chart for 3" Deep Pans

Wedding Cake Batter Amounts & Baking
Times Chart for 2" Deep Pans

Wedding Cake Batter Amounts & Baking
Times Chart for 3" Deep Pans

Wedding Cake Batter Amounts & Baking
Times Chart for Beveled Pans

Baking Pan Sizes and Volumes

Before Baking the Cake

Tuk-N-Ruffle Amount Chart

Making the Cake

Testing Cakes for Doneness

Cooling the Cake

Cake Leveling and Torting

Placing Filling Between Layers

Icing the Cake

Covering the Cake with Rolled Fondant

Rolled Fondant Amount Chart

Storing the Cake

Transporting the Cake

Birthday Cake History

Angel Food Cakes

Butter Cakes

Cheesecakes

Cupcakes

Jelly Rolls

Pound Cakes

Sponge Cakes

Cake Decorating Ideas

Cake Decorating Ideas

Birthday Cake Ideas

Holiday Cakes & Gingerbread House Ideas

Special Occasion Cake Ideas

Wedding, Anniversary & Bridal Shower Cake Ideas

Icing Preparation

Coloring Icing

Icing Color Chart

Icing Comparison Chart

Icing Tips

Icing Color Tips

Angel Food Cake Basics

Angel Food Cakes

Angel Food Cake Tips

Cupcake Making Basics

Cupcakes

Cupcake Pan Preparation

Cheesecake Basics

Cheesecakes

Making the Perfect Cheesecake

Baking the Perfect Cheesecake

Cracks in Cheesecake

Cutting a Cheesecake

Cheesecake Tips

Refrigerating and Freezing Cheesecakes

Springform Pans

Candy Making Basics

Candy Temperature

Candy Ingredients

Dipping Centers

Recooking Candies

Preparing Chocolate for Dipping

Tempering Chocolate for Dipping

Chocolate Dipping Amounts

Fudge Making Basics

Tips For Making The Perfect Fudge

Storing & Freezing Homemade Fudge

Sugar Molding

Making Sugar Molds

Cookie Making Basics

Bar Cookie Tips

Cookie Decorating

Cookie Pan Preparation

Cookie Tips For Baking The Perfect Cookie

Freezing Baked Cookies

Freezing Cookie Dough

Helpful Holiday Cookie Tips

Mailing Cookies

Pressed Cookie Tips

Storing Cookies

Types of Cookies

Brownie Making Basics

Types of Brownies

Brownie Tips For Baking The Perfect
Brownie

Pie Making Basics

Blind Baking (Pre-Baking) A Pie Crust

How To Make A Crumb Crust

Making the Perfect Pie

Cobblers

Cobblers, Crisps, Crumbles, Buckle, Pandowdy's,
Brown Betty's, Grunt, Slumps and Sonkers

Ice Cream & Frozen Desserts

July is National Ice Cream Month

Popular Ice Cream Trends

Storing And Handling Ice Cream

Tips for Successful Homemade Ice Cream

Types of Frozen Desserts

Bread Basics

Bread Machine Tips for Success

Bread Machine Cycles

Bread Making Flours & Grains

Bread Making Leavening Agents

How to Test or Proof Yeast -- Testing Yeast for
Freshness or to See if it is Active

Sweeteners Used in Bread Making

Using Chocolate and Cocoa in Your Bread Machine

Fats and Oils in Bread Making

Using Fruits and Vegetables in Bread

Using Nuts and Seeds in Bread

Using Herbs and Spices in Bread

Slicing and Storing Homemade Bread

Canning & Preserving Basics

Benefits of Canning and Preserving Food

Canning & Preserving Glossary

Produce Weight & Volume Yield Chart for Fruits &
Vegetables

Canning Basics

Identifying Acidity Levels in Food to Determine
Canning Method

Proper Canning Processing Methods

Canning Methods to Avoid

Canning Altitude Adjustments

Canner Preparation

Canning Jar Preparation

Canning Lid and Band Preparation

Filling Canning Jars

Measuring Headspace in Canning Jars

Removing Air Bubbles in Canning Jars

Cleaning Canning Jar Rims

Adjusting Lids and Ring on Canning Jars

Canning Soft Spreads (Jams, Jellies & Fruit Spreads)

Soft Spreads - Jams, Jellies & Fruit Spreads

Juice for Jelly

Gel Stage Test

Testing Fruit Butters for Doneness

Tip for Suspension of Particles in Jelly

Types of Jams

About Fruit Pectin

Types of Commercial Fruit Pectin

Canning without Adding Pectin

Safe and Successful Sweet Spread Canning

Troubleshooting Chart When Canning Jellies, Jams
and Other Soft Spreads

Canning Fruits

Canning Fruits

Canning Fruits in Liquid

Syrups for Canning

Canning Tomatoes

How to Properly Determine the Ripeness of Fruit

Sweeteners Used in Canning

Canning Fruits Without Sugar

Canning Fruits with Spices and Flavorings

Equipment and Utensils for Canning Fruits

Cutting and Peeling Fruit for Canning

Preventing Discoloration when Canning Fruit

Canning Fruit Using Raw-Pack and Hot-Pack
Methods

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