So WordPress tells me what people searched for when they found my blog, and sometimes they search for whole questions. I thought I’d give my answers to those in case anyone else has been wondering.
- How to save brownies that are too dry: there’s a long and honored tradition of soaking dry cake in tasty liquids like espresso and various kinds of alcohol. I don’t see why it wouldn’t work on brownies.
- Why to roll a swiss roll while it’s still warm: otherwise it might crack, because it’s less flexible when cool.
- Can salted butter be used in a Swiss buttercream recipe: I hope you found my post saying NO, NO, A THOUSAND TIMES NO. It will be overwhelmingly salty, and I say this from experience. You can get away with salted butter in almost everything else, though.
- Add gelatin to ice cream for cake?: Not a bad idea. Gelatin not only makes ice cream feel creamier, it also helps it keep its shape as it warms up instead of melting into a puddle. This is a good feature for an ice cream cake.