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Dessert and Baking Tips

  • Before frosting or decorating a cake, be sure to anchor it to the plate with a dab of frosting. This will keep it from moving while you're working on it and no one will ever know it's there.
    By FabulousFoods.com
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  • Brown sugar that has already been hardened can be put through a grater for use.
    By FabulousFoods.com
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  • Care must be taken when melting chocolate or you can easily end up with a grainy mess. The lighter the chocolate, the higher the chances of this happening. The most important thing to remember is that chocolate melts better and faster at lower temperatures. Never let your chocolate get above 115 F.
    By FabulousFoods.com
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  • Chilled chocolate can be grated and chopped more easily than room temperature.
    By FabulousFoods.com
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  • Your favorite nougat type candy bar (like a Milky Way or Three Musketeers) can make a quick dessert sauce to serve over ice cream or cakes. Chop the candy into small pieces and place in a small saucepan with about 2 teaspoons of milk or cream. Melt over medium low heat, stirring constantly, and pour over dessert immediately.
    By FabulousFoods.com
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