Author: Estella Waverley

Is Xanthan Gum Gluten-Free? A Clear Answer for Bakers

Xanthan gum is naturally gluten-free and safe for baking gluten-free cakes, but cross-contamination can be a risk. Learn how to choose safe brands and alternatives if you're sensitive.

November 16

What to Avoid for Gluten-Free Baking: Common Mistakes That Ruin Your Cakes

Avoid common gluten-free baking mistakes like using the wrong flour blend, skipping xanthan gum, or overmixing batter. Learn how to bake moist, structured gluten-free cakes that actually taste good.

November 16

Are There Vegan M&Ms? The Truth About Chocolate Candies and Plant-Based Diets

No, there are no vegan M&Ms on the market-even dark chocolate versions contain dairy. But better, plant-based alternatives exist that taste just as good. Learn what's really in M&Ms and find the top vegan swaps.

November 14

What Is Trillionaire Cake? The Rich, Decadent Dessert Taking Over Social Media

The trillionaire cake is a rich, layered dessert with buttery shortbread, double caramel, and dark chocolate ganache. Originating from the millionaire cake, it's become a viral sensation for its decadent texture and Instagram-worthy look.

November 11

Why Is Fudge Difficult to Make? The Science Behind the Sweet Struggle

Fudge is tricky because it's not just a recipe-it's a science. Learn why temperature, stirring, and chocolate type make or break your batch, and how to fix common mistakes for perfect results every time.

November 8

Is Milky Way Cookie a Girl? The Truth Behind the Name and Its Origins

The Milky Way cookie isn't a girl - but the name and texture make people feel like it is. Learn the real history behind this sweet treat and how to bake your own version at home.

November 3

What Am I Lacking as a Vegan? Essential Nutrients for Vegan Dessert Lovers

Vegan desserts are delicious but don't provide essential nutrients like B12, omega-3s, iron, and calcium. Learn what you're really missing and how to fix it with simple, science-backed steps.

October 30

What Is Sinking Cake? Why Your Cake Falls in the Middle and How to Fix It

Learn why cakes sink in the middle and how to fix it with simple baking adjustments. No more collapsed centers-just perfect, even cakes every time.

October 27

Why Use Evaporated Milk in Fudge? The Science Behind the Creaminess

Evaporated milk improves fudge texture by reducing water content, controlling sugar crystallization, and delivering a smooth, creamy finish. Learn why it's essential in professional fudge recipes.

October 26

High-Gluten Foods: What to Avoid When Baking Gluten‑Free

Learn which foods are truly high in gluten, see a handy gluten‑content table, and get practical tips to keep hidden gluten out of your gluten‑free cakes.

October 25

Why Breaking Pasta Is a No‑No in Italy (And What It Says About Italian Food Culture)

Explore why breaking long pasta like spaghetti is considered disrespectful in Italy, learn the history behind pasta etiquette, and discover how respecting these rules enhances your dining experience.

October 24

Why Costco Stopped Selling Half‑Sheet Cakes - The Real Reasons

Discover why Costco stopped selling half‑sheet cakes, the business factors behind the decision, and smart ways to still get a similar-sized celebration cake.