Gelatin-Stabilized Whipped Cream. With Fruit Puree. Or Just Call it Fruit Mousse.
Burnt Caramel Buttercream | Perfection on Chocolate Stout Cake
The Best Lemon Pound Cake | For Serious Lemon Lovers
Caramel Sauce and Caramel Candy: If You Can Make One, You Can Make the Other
Holiday Hangout: Profiteroles
PMAT Live! Episode 22: How to Glaze a Cake
Mild Coconut Cake and How to Cover a Cake with Fondant
How to Torte, Fill and Frost a Cake: Picture and Video Tutorial
PMAT Live! Episode 18 Making Chocolate From Scratch
French Fried Eggs (Another Reason Why I Love Julia Child)
PMAT Live! Episode 15: An Even Temper
PMAT Live! Episode 14: Roses and Berries Pavlova
PMAT Live! Episode 13: Working with Puff Pastry–The Riveting Conclusion to the Two-Part Puff Pastry Series
PMAT Live! Episode 12 How to Make Puff Pastry
PMAT Live! Episode 11: Cinnamon Rolls, Baby!
PMAT Live, Episode 10: Plate-Apalooza, or Dessert Plating Tutorial
PMAT Live! Episode 9: Behind the Curtain–Crepes Dentelle or Watch Jenni Make Many Mistakes Before Achieving Success
