DETROIT _ Planning on doing some holiday baking? Don't overthink the recipe and do what you can ahead of time.
That was the resounding message delivered Nov. 18 at the third annual Whisked: A Holiday Baking Event presented by the Detroit Free Press and the Metro Detroit Chevy Dealers.
The sold-out event drew a crowd of more than 120 to the Great Lakes Culinary Center in Southfield for light appetizers and baking tips from several metro Detroit baking experts. Samples of the treats prepared during cooking demonstrations were also offered.
Sandi Fox, executive pastry chef and bakery manager at Holiday Market in Royal Oak, kicked off the afternoon by showing guests how to make their own marshmallows.
April Anderson of Good Cakes and Bakes in Detroit whipped up Baked Eggnog French Toast (see recipe), which is perfect for a brunch or holiday breakfast. From gluten-free Ethel's Baking Co, owner Jill Bommarito talked about how she created pumpkin bar scones (see recipe). Manal Hussein of For the Love of Sugar in Brush Park, wowed the crowd with tips on making French macaroons.
Here are a few tips the bakers shared:
Cold eggs separate better than room-temperature eggs, but egg whites whip better at room temperature. Set egg whites aside after separating to bring to room temperature.
Always crack eggs on the counter, not on the side of the bowl. This helps prevent pieces of eggshell from getting into the bowl and causing contamination.
Invest in a candy thermometer, especially for melted sugar.
Don't skimp on good vanilla extract. It's pricey, but worth it.
For marshmallows, spray the sheet pan with cooking spray and dust with confectioners' sugar to prevent marshmallows from sticking.
