Tylose, Gum Tragacanth, Gum Tex- What are the differences?

This Blog is all about information on those gum products we hear so much about and use in cake decorating. I personally love Tylose. It’s less expensive, easier to find and great quality. But here is the info so you can choose the one you like the most. All of them are gums but as anything in life they will have some differences in outcome so your job is to find the one you prefer. I just did a tutorial to show you guys how Tylose helps change the texture of fondant and how to fix it to the consistency you need. Click to watch here.

Carboxymethyl Cellulose (CMC), is a thickener, binder and stabilizer in a variety of foods. Cellulose is the carbohydrate that makes up the woody parts and cell walls of plants. CMC is a thickening agent made by reacting cellulose (wood pulp, cotton lint) with a derivative of acetic acid. It is not absorbed or digested and is sometimes included in the “dietary fiber” on food labels. Commonly used in food preparation. It’s poorly absorbed by the body but if consumed in large amounts it can create flatulence. Something I would not worry with cake since we really use small amounts of it. The number for this gum is E466

Tylose is a namebrand for CMC. It’s the name I use mostly because it’s the brand I use the most. Tylose is found easier than other gums and the price for it tends to be lower. I have a preference on a specific brand of Tylose because I used others that I found were not of the same quality when I worked with the product. But like everything in life, we all have our preferences so test a few to find the one you like. But keep in mind that purified CMC is a white to buff-coloured, odourless and tasteless, free flowing powder. Less purified low assay types can be off-white to a light brown. I did try one time another brand and the color was less white and the quality of my gumpaste felt different. It was the last time I switch brands. Maybe I am just used to the one I use but I felt a big difference in quality,

Usually it’s often recommended to add 1 to tablespoons of Tylose to 1 pound of fondant. I will say that even though I add Tylose to fondant to create details, the consistency is not the same as if you do a Tylose gumpaste from scratch. It just doesn’t give the same texture or elasticity but some people get used to using it even for flowers. It’s just not my preference and if you are getting started making flowers I would not suggest it either. I think it’s more difficult. Even though you can make flowers from it, elasticity and feel is just not the same. But with that said, it works great for making decorations that need a stronger consistency or even if you need something to dry faster. Tylose works well in areas where there is a lot of humidity.

Gum Tragacanth is another gum. If you are looking for something natural this will be your choice. A bit more difficult to find and can be more expensive. Tragacanth is a natural gum obtained from the dried sap of several species of Middle Eastern legumes of the genus Astragalus. To harden fondant some people will say it takes up to 30 minutes to feel the change in texture. It’s advised to leave it to dry overnight for the best results. It’s recommended around a teaspoon of Gum Tragacanth per 1 pound of Fondant. Something you have to keep in mind is that it will give a yellowish tone to white pieces. This is one of the reasons I prefer using Tylose/CMC. The number for this gum is E413.

Gum-Tex is the name for the gumpaste powder sold by Wilton. Recently I saw that they added the name Tylose to the bottle. I have been giving the numbers for each gum I posted so you can see that all products are not the same. Wilton used to call their product just Gum-Tex but now they added the Tylose name to it. But Gum Tex is not made with CMC. Gum-tex is made with Karaya Gum. The number for this E416. It’s made from the dried sap from the trunk of the Stercuila trees which are native to India. Yes it’s a gum, yes it works to make gumpaste but here is my opinion. The gumpaste tends to feel grainy and dry. It’s not my favorite one.

All of these are gums and most of them have recipes that work the best with each of them or people have created their own recipes to use them. Some of them can be interchangeable but you might feel the difference in the outcome of the recipe. I have a recipe for Tylose gumpaste in my website that works wonderful with Tylose gumpaste.
I did made a mistake in the video on the amount of teaspoons ( I wrote tablespoons instead of teaspoons in the video  😦 ), so do make sure to read the tips and recipe in my website before you make it. This recipe was posted by the company that I buy the Tylose from and I was told it was created by a lady call Jill Maythan. It’s my favorite recipe and I used it for more than 21 years and will keep using it.

All this gums are food safe and used in many food items in the market. So you can use them in your fondant. Most of them are Kosher but do check the product you use to make sure they do.

In the video tutorial I show how adding Tylose changes the texture of the fondant as I work with it. It’s pretty neat to see. I know I am using a bigger amount of the powder for a small piece but even though you can just wait and let the fondant rest so it hardens, you can see that it would be ok if you add just a bit more and you don’t have to wait if you are in a hurry. It really depends on you. You can save time by using more or you can use less product if you would rather wait. Most of the time I do this it’s for pieces that need to dry fast like bows or maybe things I need to mold. Since I know it will get harder as I work with it, I just work fast and when I feel I can barely knead it, I add more fondant to it to soften it.

I will suggest to play with it and find the consistency you like for whatever you are working for. Also keep in mind that it might react differently depending on the fondant you use. If you are using for example Fondarific, which is chocolate based fondant, it will take a lot more. If you are using Satin Ice, it will take less since it has no chocolate in it. So if you are playing with a new fondant that you never used before, do a test and see how it reacts. If you add too much to certain fondant, it can make it  dry, reason why I always suggest to do smaller amounts.

If you need to make a fondant that requires a lot of color, you can always add a bit of Tylose to it to avoid it getting softer. If you feel more comfortable, do a test first and see how your fondant reacts. Sometimes colors might change the consistency of certain brands of fondant. If you find yourself with a fondant that is too dry and cracks too much, add just a bit of glycerin. If the glycerin doesn’t help, try modeling chocolate. Add small amounts because if you add too much your fondant can get too soft and some people like softer fondant but other people don’t. To learn what’s best for you, you need to test what you like and all I can do is offer suggestion on things I use that work for me.

Once you have added Tylose or Gum Tragacanth to your fondant, you have to keep un mind that it will dry faster. You can store a regular fondant in a tub for months. But once you add Tylose to it, it can dry in a matter of days and that amount will change depending on how much you added. If you added just a bit it will last longer but when you add a lot, it will be hard as a rock by the next day. You can seal it in plastic wrap but also place it in a Ziplock bag so it lasts longer. You can also add more fondant to it to disperse the Tylose so it lasts longer. I prefer to do small amounts that I will use promptly and avoid having to deal with fondant that is dry hard as a rock.

I hope I have not forgotten anything in this Blog. It’s a lot of information but sometimes it’s better to have the knowledge than to deal with questions and problems that we don’t know how to solve. Hopefully you have some answers and this will help you conquer any problems as they arise. If you don’t have Tylose available in your area I always have it available in my webstore. Click here to get Tylose. I will post in the website under the video links to where you can find the other gums.

Click here or on the photo below to watch the Fondant Tylose Tutorial

I hope you enjoy the tutorial. Until next time TA TA!!!

Edna 🙂

 

 

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The Knitted Cake – Product Review

I love to knit and crochet and I just got beautiful molds that are just perfect to create a cake that looks like you have knitted a sweater for it. With fall coming, tons of ideas roll in my head on how I can use these molds!

I love molds and I understand that some people don’t like to spend the money on molds because they might be able to do a design without one. For a person that don’t do cakes often and has the time to spend tons of hours on a cake, saving the money seems fair but for those who have many cakes to do in a day, the right mold can make you move faster, so you don’t have to spend so much time making just one cake.

A cake that looks like it has been knitted is one of those designs that can take a lot of time and effort if you do them without a mold. You would have to use an extruder and take 2 strands, twisting them together and then placing it on the cake, one line at a time, so you can cover a whole cake. It will look beautiful, but the hours spent doing that is not something I look forward too. I love making cakes, but I love to enjoy my life too.

Another way to do a knitted look it is by creating your own mold. It’s a fun thing to play with and create your own molds. But let’s face it, getting the materials for this can get expensive and you need to keep in mind that you need to treat the thread so it can be molded properly (Basically you have to buy a product to spray on the knit so it don’t stick to the mold). It can be time-consuming and not necessarily cheaper option, but if you like to play with making your own molds it can be a fun craft.

I like to use many techniques in my cakes. I will never say no to something that will save me time just because someone in the world might think is better to do things this way or that way. If I can make it fast with a mold I will. I also have learned to use the same mold for different purposes to create versatility on the cake by cutting the molds or simply manipulate the pattern to create another design with the same mold. I see them as an investment that will save me time so I don’t have to spend days making a cake that won’t pay me for all that time I spent making it. I say this all the time and I will say it again: “Time is Money” and my free time means I can relax and enjoy life. Something I value very much.

Sometimes I get molds because I use them over and over in my designs. Sometimes I get them because the mold has a unique pattern and sometimes I get them just because they are gorgeous. Whatever the reason I get them for my pleasure and my customers cakes.

You can say it’s one of those addictive habits that I won’t give up easily…lol. Just like my stash of fabrics in my sewing room. I love that it’s there and I can use it at any time I want especially for those last minute outfits you want to create.

For this video I used the Braided Knit Border and the Classic Knit. I think all of them can be used by themselves and make beautiful cakes, but I really wanted to combine them for this cake tutorial.

I also added a brooch detail  using a mold call Devonaire Brooch and Medium Leather buttons just to finish the look. I painted them in Silver highlighter to brighten the whole cake and the Gumpaste Flowers just soften the whole look. These I teach in my DVD’s.

Marvelous Molds is a great company and constantly creates new and innovated molds that I have yet to encounter to be poorly made. I have used their products since they started making their fabulous molds and they haven’t failed me yet. So my review for this knitted mold in particular is 5 STARS!!! I have worked with many molds throughout the years and a mold with a good design and impression quality of the silicone is very important. I have tested some of the products that are coming from China that are being copied from good companies, but the silicone impressions don’t have the same quality, complete disappointment. It can be a hit or miss with them so I stay with the companies I trust to avoid losing out on money, and save myself from the torture. I have to do a tutorial-review on those products coming from there.

I love the finish look of this cake and I’m so excited to use these molds! Not only for my fall and christmas cakes, but for baby cakes also. Feel free to leave me comments below for products that you want me to review. If it’s accessible to me I can try to add it to my list. Click here to watch the tutorial or click on the photo below.

Until next time, Ta Ta!!!

Edna

 

*The small earnings from advertisements in this Blog are used towards making more tutorials. Reviews are 100% honest and I stand by them. 

Moist White Cake Recipe

Moist White Cake Recipe

This is my favorite White Cake Recipe. This cake is moist and has a great crumb. It pairs great with anything but I love it mostly with fruit fillings. My favorite one would be Raspberry Jam which I do from scratch and I will share the recipe soon.

Here is the link to the recipe and the tutorial. Click here for, Moist White Cake Recipe.

Moist white cake recipeI made a step by step tutorial on this cake with very detailed information on how I make it. This cake will work great for stacking but I don’t suggest using it or sculpting cakes. Most white cakes tend to be delicate and crumb more than any other cakes and that is something you don’t want to deal with when you are sculpting a cake.

I will also add that this cake does shrink some and I don’t suggest to use it with cupcakes. If you live in high altitude, keep in mind that my recipes are not made in that condition so make sure to do the necessary adjustments so it works for your area.

I give a lot of extra tips in this tutorial that I use when I am baking cakes that you guys might find useful. So I do suggest to watch the video and follow the steps for making this cake. Click here to watch video and get recipe.

Remember, baking is a science and following instructions are important. I have made this cake many times and have tested different techniques and I posted the one I love the most. If you have your own way of baking and you get a successful cake, feel free to share with us in the comments! If it didn’t work, then make sure to try it my way.

Hope you enjoy the recipe! Until next time, ta ta!

Edna 😀

 

 

Mason Jar Cake Tutorial

I love Mason Jars. They are reusable, great for canning, jams and storing food. I found this website that sells caps for mason jars that I totally fell in love wMason Jars Recapith. They are called Mason Jar ReCap.

My 2 favorite ones are the one with the flip top and the one to pour liquids from, but they have so many other ones to choose from.

I made a tutorial on how to use Mason Jars for cakes. It’s a fun way to make cakes to take along or share with friends and family. And I will say that there is not one person that doesn’t smile when you share  a mason jar filled with delicious cake. Even if you have a cake shop, it’s a great way to sell cakes. They stay moist longer because they are sealed. Win win!

For this tutorial I used my Banana Cake Recipe. People are always trying to find ways to pair cakes with fillings and I am sharing one of my favorite ones.

I used sugar covered roasted pecans and caramel as part of the filling for this cake. I will be sharing the recipe for the roasted pecans soon. Basically I layered the banana cake, then added a layer of caramel then added the roasted pecans on top and finishing it with another layer of cake and buttercream.

You can use any buttercream you like for mason jars. Even soft icing will do great since the jar holds everything together. For banana cake you can use cream cheese frosting. I have a Crusting Cream Cheese Recipe but I have another recipe that is softer and has more cream cheese in it. I use it mostly as a filling but it’s great to use in jars as buttercream, (click here for the recipe) . I have made this cake using Suspiro recipe too and it’s delicious. You can also use Wilton whipped buttercream that is sold in a box if you want a fast fix on a lazy day. There are so many options, you can choose what you enjoy the most!

I have a great recipe for Salted Caramel. But if you feel lazy, you can use caramel from the store. Just keep in mind that the caramel that is sold in supermarkets tends to be too soft for cake fillings. It works great for jars because the jar holds the cake in place but in a regular cake, it might be too soft and make the layers slippery.

I sent an email to the company and got a 25% discount for you guys if you are interested on getting some of the Mason Jar Recap lids. The coupon is good until May 20, 2017. You can visit their website at: www.masonjars.com

 

Here is the tutorial posted below. It will be also posted in my website under this link: http://www.designmeacake.com/mason-jar-tutorial

 

Hope you enjoy this Blog and tutorial. Until next time..ta ta!

Edna 🙂

Santa’s Hat Cupcake Tutorial!

santas-hat

Hope everyone is having a great Holiday Season. I just wanted to share this basic tutorial on Christmas Day with everyone. It’s a simple tutorial and they
are such cute cupcakes that I couldn’t resist. They remind me of a cake I made
years ago. Anyone can make this cupcake. It’s for beginners and even those who
want something pretty and fast.

Santa's Hat CupcakeI used cupcake wrappers I found in my craft store and they match perfectly to the theme of Christmas. You can also use your favorite buttercream. If you never done buttercream I have a few recipes posted in the website. Click here to go to the Buttercream Recipes.

For the topper I used Sugar Crystals. You can find those in the baking section of supermarkets or the baking aisle of your favorite craft store.

To make the red buttercream, I use chefmaster
Super Red liqui-gel color. It has great pigment!
I usually get that here…click here

For the snowflake you can use any small snowflake cutter but you can also use
a star or maybe some holly leaves. This is an idea that you can change and make
yours. Just have fun with it! I do love the plungers because I can move fast cutting with them, but some companies have copied the original plunger and they are not that good. So be careful when you buy the imitations. I might do another Blog about this so people are aware. I only trust the original company because I have tested the imitation plungers and they do not work the same.

Santa's Hat TopperHere is the tutorial. Just Click to watch!


Hope you guys enjoy this simple tutorial and had a wonderful Christmas Day.
Until next time, ta ta!!

Edna 😉

Gumpaste Snowflake Tutorial

snowflakes

 

I just finished a new tutorial. Since it’s Christmas time, I decided to do it about Snowflakes. Last year I made a beautiful cake for Christmas using some snowflake molds from the company Marvelous Molds. The video tutorial is posted at the end of the blog and I will post in the website too.

Snowflake Holiday Wedding Cake

Here are the molds are use. These molds are awesome. There are many molds in the market but not all of them are great. When I look for molds, I want one that, not only it’s easy to use but I love when the gumpaste doesn’t stick to it.
These molds have a sharp edge and it cuts the gumpaste really easy too.
Plus now they make them transparent. This comes very handy since you can
place some gum glue on the back and place the mold directly on the cake and you can see exactly where you are placing it. I will do another tutorial showing you how to do that.
Marvelous Molds Snowflakes

snowflakes-2
For this cake I attached some of the snowflakes as they where made but I also let some of them dry. I wanted them to look almost like they were falling from the sky and making a bed of snowflakes at the bottom.

The top of the cake was finished with snowflakes and a poinsettia gumpaste finished in super pearl dust and a gold center. I just added a section in the website with an advanced tutorial on how to make Poinsettias.
Here is the link to the Poinsettia Tutorial for those of you who are interested. Click here for the Poinsettia Tutorial.

snowflakes-5Gumpaste Snowflakes

I used the recipe for gumpaste I have posted in my website. Click here for Gumpaste Recipe.

You can see here how beautiful and delicate these snowflakes are. The tutorial is below.  You can also visit Marvelous Molds for more info on these snowflakes.

You can visit Marvelous Molds and check their
beautiful molds.
Click here to visit Marvelous Molds.

snowflakes-4

Here is the tutorial. I will post it too in my website along my other tutorials and recipes.

I hope you enjoy the tutorial, until next time Ta Ta!
Edna

The Crumb Coat- Cake Basics 101

The Crumb Coat

We all want beautiful perfect cakes and even though icing a cake might appear
to be a simple task, it isn’t. Achieving the perfect icing requires practice and once you learn how to do it, it will become easy and fast.

There are many ways to ice a cake. I have tested many of them and most of them work but each person will find one to be their favorite. My favorite way to ice a
cake is by doing a crumb coat. I will eventually talk about other ways of icing a
cake so you guys can choose the one you like best, but I will start with the way
I do it.

DSC_0991

A crumb coat is a very thin coat of
icing that is used to seal the crumbs
on the cake. It’s called a crumb coat because you will see the crumbs in
this layer of icing. I use crusting buttercream with my cakes but this technique works with other icings too. One thing to keep in mind is the consistency of the buttercream.
It can’t be too thin because it won’t make it easier for the second coat
to be applied but it can’t be too stiff because it will break the cake. It
needs to be in a good medium consistency.

I do have a system I follow when I ice my cakes. I bake my cakes a few days earlier. I seal them well and place them in the fridge. This will not only help
the flavors to settle down, but you will have a nice cold cake to work with. Many people make the mistake of working on cakes that are too fresh and not
completely cooled down from the baking. Some people can manage working with
a cake in that condition and do an awesome job. But most people will have
a hard time working like that. A fresh baked cake is softer, there will be more
crumbs and the cake will break easily

Raspberry filling

Now that I have a cold cake, I can torte and fill the cake and get it ready for the
crumb coat. The video I am posting
shows how I do this step. Make sure
your cake is cold. Not only does it make
it easier but it will control the crumbs
and it will help you move faster. If you
are working with stacked cakes, it will be faster to do all the crumb coats and place the cakes in the refrigerator so they cool down and the buttercream hardens. This will make the second coat easier to apply without lifting a lot of the crumb coat.

If you plan to leave the cake with the crumb coat overnight in the fridge, make
sure to cover the cake with some plastic wrap to avoid condensation. if you
get too much condensation on your cake from leaving it overnight, you want to
pat the water away with paper so the second coat doesn’t slide over the first
coat. But keep in mind that it’s better to avoid the condensation than to deal with it. Make sure your refrigerator is not too cold either as it can make condensation worst. There are other ways to avoid condensation but I will do another blog about that.

 Bench scrapper

I talk in the video about the spatula I use when
I ice my cakes. I love my 7 inch angle spatula but keep in mind you might prefer a different one. The bigger the spatula, the more buttercream you can add but it will be heavier
to handle. My other favorite tool would be the scrapper. You want a Scraper that is food
safe and has a nice L-shape that helps control how straight your cake will be. And finally it’s a good idea to have a good turntable. All these things do help to move faster and when you are earning money from making cakes, time is money.

I am posting below the link to the Crumb Coat Tutorial and below it I am adding
the link for How to Ice a Cake.

Even though the tutorial How to Ice a Cake is very old, I still use the same technique to ice my cakes.

 

I hope you enjoy, until next blog… ta ta!

Edna 🙂

 

 

Fantasy Gumpaste Flower

Cupcake Fantasy Flower in gumpaste.

Para Blog en Español presione aquí.

I was surfing the net awhile ago and saw a beautiful cupcake made by
The Pastry Studio. I contacted them to use their cupcake as inspiration for
a tutorial and they said yes!

This is the photo that I found. I love how they mix the Cupcake Fantasy Flower in gumpaste.
pearls and nonpareils. Makes it look really delicate
and elegant.

I don’t know the steps they used in making these
cupcakes, so I will show you how I would make
them. I didn’t have different sizes of pearls so
I used nonpareils, sugar pearls and sugar
crystals. But I do love the bigger pearls they
used in their cupcakes.

For this particular flower you will need 2 five petal cutters. I used the 2 biggest ones on this PME 5 Petal CutterSet.

The flower is not difficult to make. If you are not used to making gumpaste flowers, this is a great way to learn.

When I make cakes, I know I need to move
fast. Spending too much time in a single detail is not a great idea when you are trying to earn some money. This is something I keep in mind when I teach. We want pretty and we want fast.
This is the reason why I mention the tools
I use that help me to move fast when I do tutorials.
Celformers, flower formers.
I used a Celformer to shape this flower. This is one of those tools that I love and make my flower making a bit easier. I cover them in foil so I can reuse the former as I dry the flowers I already made.

The tutorial is very detailed. You can also
add more detail to the flower with petal dust
if you want to take it to another level. I didn’t
do the petal dust in the tutorial because I wanted to show the simplified version of the flower.

Some people will say this is a lot of work for a cupcake and yes it can be. So make sure to charge well for the work you do. The other option will be to mix this cupcake with others that have a more simple design. The flower can also be used in cakes.

No matter how you end up using it, this is a great flower to learn. I hope you
enjoy the Tutorial. Click on the photo to go watch full Tutorial.

Cupcake Fantasy Flower in gumpaste.

Until next blog, ta ta!

Edna 😉

 

 

 

My Favorite Chocolate Buttercream

Chocolate Buttercream Recipe

Presione aqui para Español

Chocolate is my addiction! I just love it! I have a great recipe in my website for a Crusting Chocolate buttercream. That recipe is great for cakes that are going to be stacked and for those who need a strong buttercream due to hot weather or humidity. The high ratio in this recipe helps stabilize the buttercream.

The recipe I am posting here (click here for recipe) is a recipe that I use all the time for my personal cakes. It’s made with butter and no high ratio. It’s delicious and very easy to make. Usually I like  recipes that crust so I can smooth it almost to look like fondant. This recipe doesn’t crust the same as the recipe listed above, but it crusts enough to be lightly smooth out with Viva Paper.
If you haven’t used this technique you can click here to watchDark Chocolate Cake with Chocolate Buttercream
 tutorial about it.

I made a step by step Tutorial on this
recipe that is in a video on my website.
One benefit from this recipe is that you
can pipe beautiful borders with this recipe.
The cake itself can stay outside the
fridge for a few hours as long as you
leave it in a room with air conditioner.
If you live in a state that is colder than
Florida, you can probably use it on your stacked cakes. But make sure you do
a test before you use it on a cake for
a client. Just make sure to use
butter and not margarine when doing
the recipe.
chocolate

I love to use this buttercream with my dark chocolate cake recipe. If you love chocolate, this is death by chocolate. I will work on the tutorial for the cake and post it soon. In the meantime, I hope you enjoy the recipe just as much as I do. Look below for the link to the recipe and tutorial.

Click here or on the photo to go to the tutorial and the recipe.

Chocolate Buttercream Recipw

 

Until next blog, ta ta!

Edna 🙂

 

 

Best Macadamia Nut and White Chocolate Cookies

Best Macadamia Nut & White Chocolate Cookie Recipe

Presione aqui para Español

I love macadamia nuts. My father got me into eating them and one of my
favorite cookies are the macadamia nut and white chocolate. I had some
of the ingredients and decided to make some of these amazing cookies.

Not sure who is the original creator of this recipe since it was passed to
me by a friend. But there was nothing to fix in this recipe. It’s perfect and
delicious. I am adding a few tips so you guys get a great cookie.
Click here for the recipe.

Baking Macadamia Nut & White Chocolate Cookie Recipe

There is a science to baking cookies. I read over the years people talking how
they want their cookies softer, while others like them crunchy. But the most
dreaded issue people face is, why did my cookie spread and now looks
like a flat blob?

There are so many reasons why cookies can go wrong. One of these reasons
will come from ingredients. Too much sugar can make a cookie spread.
But one factor that people don’t figure most of the time is the butter. Margarine,
for example, will spread more than butter since it is more oily and softer.

Another reason why cookies can spread is from putting the cookies in a hot
cookie sheet that just came out of the oven. The heat from the sheet will cause
the butter to melt before it has a chance to set. So avoid placing your cookies
in a hot cookie sheet or make sure to move fast if you decide to do this. Just
have the cookies pre-shaped so it’s a matter of placing them real fast and move
to the oven in a snap.

Sometimes people use too much butter or oil on the pan that can make a cookie spread too much while it’s cooking. I use the non-stick aluminum foil and it’s a fast clean up, plus I don’t have to add anything. The cookies don’t stick to it. You can also use a Silpat, (non slip baking mat), which is really good for this.

Make sure that you don’t over beat your mixture. This only creates air and that air can cause pockets that eventually just deflate. I usually tend to place my mixture in the fridge. Since the butter in the recipe is used at room temperature,
I want the butter to harden up so that my cookies stay fatter.

Best Macadamia Nut & White Chocolate Cookie Recipe

If you follow all these steps and you still get flat blobs for cookies, you can
either use half butter and half shortening. You can use all shortening too instead,
but if you are like me, you might not want to give up the buttery taste. If that is
the case, you have one more option. Lower the temperature of the oven. All
ovens are different. You would think that temperatures should be the same in
all ovens, but somehow things change between one oven to the next. So if
you have tried it all, and your cookies are just not cooperating with you, lower
the oven to 300 degrees. They will take a bit longer to bake, around 24 minutes
for chewy and 30 minutes if you like them crispier. And this time amounts are just approximations. Since each oven works different, just make sure to watch
your cookies.

There are many factors that can make a cookie recipe go wrong. This recipe
I am posting has been tested and it works great. So if you find yourself with
cookies you were not happy with, try the recipe again and follow the tips above.
I am sure you guys have your own tips so feel free to share them. In the
meantime, I hope you guys enjoy this recipe. (Click here for recipe)

Until next blog, ta ta!
Edna