I hate the taste of store-bought fondant. It’s like a sugary plastic that sacrifices flavor for shelf-life stability. I also know I’m not alone in this opinion! But at the same time, the aesthetic of fondant is so pleasant that you can’t help but want to use it. Fear no more, you can make your…
Behold the gradient and drink this lovely tea.
Three ingredients, ten million names, and one chemical equation
Coconuts, bubbles, and a lesson in softball. Don’t say I never taught you anything.
Snicker me once, doodle on you. Snicker me twice, doodle on me.
Long story short: boxed mixes are your friends
My apologies to vegans. A delicious two-pot meal for you and your five stomachs.
Almost indistinguishable from their glutinous cousins
For me, at least. Gluten-free dough is practically an oxymoron.
It exists! Well, it exists if you make it.
Fudge! It’s gluten free, egg free, and nut free. It is practically the opposite of dairy free, however.
I saw it on the Great British Bake Off, so naturally I thought my chances of getting it right were pretty good.