"Perfect" Dessert Tips
- Instead of flour, use fine bread crumbs on greased cake pans; the cake will release more easily.
- Cool tube pan cakes upside down on an empty wine bottle so that the cake doesn't fall back in on itself after baking.
- For a perfect souffle, grease the mold well, especially the top rim. If the souffle sticks to the top, it will develop a rounded top rather than rising out of the mold.
- When melting chocolate, whether on the stovetop, in the oven, or in the microwave, make sure everything is dry- even a small drop of water can make chocolate "seize."
- To lower the carbs in any recipe, reduce sugar and pump up the flavor with other spices such as cinnamon and nutmeg; sweeten the recipe with spreadable fruit; or use brown sugar instead of white—it adds moisture and tenderness, and enhances the flavor of chocolate.
- When baking more than one pan of cookies, double the pans on the bottom rack, where heat is stronger.
- To hasten the ripening of fruit, put it in a paper bag with an apple or banana, each of which emits natural ethylene gas; fold the top down on the bag and leave it overnight or until fruit is firm but tender when touched and fragrant when sniffed.
- Butter is perfectly softened when it dents with a finger, it should never lose its shape.
- Have a couple sets of measuring spoons handy, in case one gets wet while in use.
- Store nuts in a plastic bag in the freezer.
Perfect Light Desserts
Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving
By Nick Malgieri, David Joachim
$29.95 U.S. / $37.95 Canada
Recipe reprinted by permission.
Buy Perfect Light Desserts
This page created April 2007