Got Questions?

I've got answers!

Well, to some questions anyway - I won't even pretend to have answers to every question.  What fun would that be, if I did?  I'd never get to learn anything new!

Anywho, if you've got questions regarding Sugared cakes, check out the new page.  Maybe it'll answer a few of those burning queries you've got bouncing around in your brain.

Oh, and if you're wondering where all the cake creations have been lately, or if I'm even still baking, believe me, I am.  I've got literally hundreds of photos to sift through and weeks worth of posting to catch up on.  I'll inundate you with baked goodies very soon...hopefully!  But, first I have to survive the next couple of weeks - it's wedding season after all...

Until then, though go check out the new FAQ page!

Talk to you soon...

Get to Know: Confectioners' Sugar

Confectioners' sugar - you probably use it regularly when making icings or candy, but what is it exactly?  It's granulated sugar that's been ground 10 times (that's why it's also called 10X) and then mixed with cornstarch, which helps prevent clumping.  It's used in icings and candy because it dissolves easily.

You can make your own by grinding 1 cup of granulated sugar with 1 teaspoon of cornstarch in a blender for 3 minutes.  Don't try doing this with a food processor - it won't work.

Mmm...tasty!

Meaty Matters: Pork Butt

Boston butt or pork butt is actually cut from the top portion of the shoulder; it doesn't come from the back end of the hog at all.  It's name dates back to colonial times - butchers packed the cut into "butt" barrels for transport.

Pork butt is fairly inexpensive and deliciously marbled; it's best cooked low and slow, so braising, stewing, and barbecuing are your best bets.  Try it for pulled pork sandwiches for your next summer cookout.

Mmm...tasty!