White Chocolate Blondies with Lotus Spread How can I make these white chocolate blondies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum or another binder. Avoid using single flours like almond or coconut flour alone, as they absorb moisture differently and can change the texture dramatically. Make sure your white chocolate and Lotus spread are certified gluten-free, since some brands may have trace gluten due to processing. Expect a slightly more delicate structure, so chilling before slicing is even more essential to maintain clean edges and a chewy texture. Do I need … Read more

Upside Down Orange Cake How do I prevent the orange slices from becoming bitter? To prevent bitterness in upside down orange cake, it’s important to slice the oranges very thinly and simmer them gently in sugar syrup as directed. This process candies the peel and reduces bitterness. Avoid using overly thick slices or skipping the simmering step, as the white pith can contribute a harsh taste if left raw. Blood oranges or Cara Cara oranges are sweeter alternatives with less bitterness if you’re sensitive to flavor. Additionally, taste your oranges beforehand—some varieties are naturally more bitter than others, especially when … Read more

Raspberry Cream Puffs with Mascarpone and Pink Craquelin How do I keep the cream puffs from getting soggy? Make sure the choux pastry is baked until deeply golden and crisp—underbaking is a common cause of sogginess. After baking, cool the shells completely on a wire rack before filling. If possible, fill the raspberry cream puffs shortly before serving to preserve their texture. Also, strain the raspberry coulis well to remove excess liquid. Storing filled puffs in the refrigerator for too long can cause softening, so it’s best to store unfilled shells in an airtight container and fill them the day … Read more

Cherry Cake with Mascarpone Cream How do I keep the mascarpone cream from turning runny? Always use full-fat mascarpone straight from the fridge; it should be cold when mixed. Avoid overmixing—whisk just until the mascarpone and sweetened condensed milk are fully blended and smooth. If you whip the cream for too long or at too high a speed, the mascarpone can break and become grainy or watery. Make sure any components added to the cream (like condensed milk or flavorings) are also cold or at room temperature. Once the cream is spread onto the cherry cake, refrigerate it immediately. If … Read more