PREVIOUS POSTS
email 

Star-Spangled Fourth of July Cake and Craft

Are you having a Fourth of July celebration this year? Make it a star-spangled event with a kid-friendly craft and a Fourth of July cake that go along with the theme.  We’ve got the recipe for both creative fun and a delicious dessert that are sure to spark fireworks with your guests way before the … Continue reading Star-Spangled Fourth of July Cake and Craft

email 

How to Make a Layer Cake Like a Pro

An impressive layer cake is the signature mark of an accomplished baker. But really, anyone has the chops to make a layer cake with just a few tips. First timers and veterans alike can stand to learn a bit from Chef Eddy’s suggestions on how to give your layers some extra lift. A layer cake … Continue reading How to Make a Layer Cake Like a Pro

email 

The Difference Between Baking Powder and Baking Soda

Baking powder and baking soda. Sometimes a dessert recipe calls for one, sometimes it requires the other. But really – what’s the difference between baking powder and baking soda and when do you use each? We asked world-renowned Imperial Sugar chef, Chef Eddy Van Damme, the “Prince of Pastry” to weigh in on the soda vs. … Continue reading The Difference Between Baking Powder and Baking Soda

email 

Using Canned Food Ingredients In Homemade Baked Goods

Canned food fills the aisles of our grocery stores with the familiar and the not-so-much. You can find purees, pickles, pastes and whole foods of all kinds. You can find pre-mixed potions to enliven into a mundane menu. But how can you incorporate canned food ingredients into your home cooking? Canning actually became popular from the … Continue reading Using Canned Food Ingredients In Homemade Baked Goods

email 

Baking with Buttermilk, Milk and Sour Cream

Baking with buttermilk. milk and sour cream. Which one is best? The short answer…they all have their place in the kitchen. But one of them seems to shine above the rest. We asked Chef Eddy Van Damme, Imperial’s world-renowned chef affectionately known as the “Prince of Pastry,” to weigh in on each ingredient. “A lot … Continue reading Baking with Buttermilk, Milk and Sour Cream