Better baking tip: How to line a cake pan
Nov 27, 2008
This coffee cake–style dessert has a streusel topping that sinks as it bakes, giving the dessert its “buckle.” Though it's usually served from the pan, you can line the pan with parchment paper if you wish to remove the cake and cut into squares.
This delicious beauty line (seriously, each product smells good enough to eat) started in 2003 in Heather Reier's Toronto kitchen.
This tangy yogurt dip pairs well with fried fish cakes and potato latkes. Fry, serve, dip and enjoy!
A crunchy almond topping, soft cake-like filling and crisp shortbread base are texture sensations for your mouth.
This trifle tastes just like everyone's favourite holiday drink. Cranberry sauce adds a subtle tartness, which helps to cut through the richness of this dessert. If substituting pound cake for the golden vanilla cake, add up to 1/3 cup more rum to compensate for the dryer texture.
This creamy custard is fantastic drizzled on pudding, apple crisp, bread pudding, crepes, fruit or sponge cake.
