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The Science Behind Temperatures - Baking Temperature Comparison

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Have you ever wondered why most cakes are baked at 350ᵒ F?  And why do cookbooks and baking authorities make such a fuss about making sure your oven temperature is accurate?  What is it about that mystical number on the oven’s dial that makes it work so well for baking and what happens if, heaven forbid, your oven temperature is off?  Let’s take a quick look at the effect of oven temperature on the baking process and how you can take control of the outcome of your baked goods with a little thermal know-how. During baking, a cake batter undergoes a complex process of chemical and physical reactions which transform it from goo into light, fluffy delightfulness.  Each of these actions takes place when the batter reaches a particular temperature and the rate at which they occur is dependent on how hot the oven is.  Here is a snapshot of the activities which convert batter into cake and the order in which they occur:     Fats melt ...
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Easy No Bake Banana Split Dessert

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These No Bake Banana Split Dessert are SO simple to make, no baking required and you can do it ahead of time so it’s easy if you are having guests or need to take it along somewhere! No Bake Banana Split Dessert Ingredients:     1 stick butter, melted     1 box graham cracker crumbs     1 (8 oz) cream cheese, softened     1/4 cups butter, softened     3 cups powdered sugar     4 bananas, sliced     1 (20 oz) can crushed pineapple, drained     1 (16 ounce) container Cool-Whip, thawed or 1 1/2 cups heavy whipping cream     1 (4 ounce) jar maraschino cherries, stemmed     1 cup walnuts or pecans, chopped     hot fudge sauce, slightly warmed     1 tablespoon rainbow sprinkles Directions:     In a medium bowl, combine graham cracker crumbs and melted butter.     Firmly press into...
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White Chocolate Caramel Cheesecake | Reni's Kitchen

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Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter ½ tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g granulated sugar (1 1/4 cup) 5 eggs, beaten 1t...
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