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Pastry Chef
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Co-authored Articles (16)
How to
Melt Caramels
Many recipes call for caramel, but if you don't have the time to make it from scratch, the easiest thing to do is to melt some caramel candies. The key to getting it right is to use ''soft'' caramels as opposed to hard. ...
How to
Thicken Ganache
You’ve just made a batch of delicious chocolate ganache, but it’s too thin for your baking needs—don’t despair! You can try a few different tricks to thicken your ganache rather than scrapping the entire batch. C...
How to
Use Measuring Spoons and Cups
Many recipes require measuring cups and spoons so you can include precise amounts of various ingredients. These are quick and easy to use once you know the basic abbreviations, terminology, and techniques. Purchase measu...
How to Turn Vanilla Cake Mix Into Chocolate: Tips and Tricks
If you're craving chocolate cake but only have vanilla cake mix on hand, we've got lots of simple solutions to convert your cake mix! It's easy to add cocoa powder to white or yellow mix, but we'll also show you how to g...
How to
Melt Sugar
Melting sugar breaks the bonds of granulated sugar so it can be recrystallized into different shapes by using molds or other tools. Melting sugar is also the first step in making caramels and candies. The melting tempera...
How to
Roll Fondant
Fondant is a form of cake icing that can be shaped and molded across a cake or into figurines, letters, and other designs. But before you manipulate your fondant, you'll need to roll it out, first. However, this process...
How to
Use Leftover Cream Cheese Frosting
It’s easy to make cream cheese frosting in large quantities, and delicious leftovers are almost a guarantee. Thankfully, it stores well and its sweet and slightly salty flavor plays nicely with a wide variety of flavor...
How to
Make Sugar Syrup
A basic sugar syrup is about as simple as it gets: combine sugar and water, heat, and stir until dissolves. For cooks that enjoy experimentation, there are plenty of tips for avoiding sugar crystals, extending shelf life...
How to
Make Fondant Shiny
On its own, fondant generally has a matte appearance. There are several techniques you can use to make fondant decorations and fondant-covered cakes shiny, though. The degree of gloss varies depending on the technique, s...
How to
Make Fondant
It's frustrating to run out of fondant when you're in the middle of decorating a cake. Never run out again once you learn how to make your own fondant! Create classic fondant using gelatin, corn syrup, and shortening or ...
How to
Make Caramel
Caramel is the result of melting and browning sugar. While perfecting caramel takes practice, sugar is cheap, so mistakes aren't costly. Choose between wet caramel (used for sauces and dipping apples) or dry caramel (fir...
How to
Make a Tompouce
The tompouce is a two-layered rectangular puff pastry with a pastry cream filling and decorated with pink and/or white frosting. The pastry is common in The Netherlands and Belgium and known there as "tompoes" (tom cat)...
How to
Make Buttercream Filling
Buttercream filling is a soft, tasty way to join a layer cake together. You can also use it to fill other pastries, such as cupcakes and Twinkies. This article will give you two basic recipes for buttercream filling. It ...
How to
Sift Flour
Sifting incorporates air into the flour, which helps your baked goods to come out light and fluffy.. 6 April 2022. This is important as store-bought flour is usually tightly packed, and may have been crushed even further...
How to
Make an Apple Pie
Apple pie is a classic that's welcome any time of the year. For a flaky crust that melts in your mouth, mix an all-butter crust and cut your favorite apples into wedges. Then, combine the apples with spices and brown sug...
How to
Melt a Chocolate Bar
Whether you're making frosting, rolling truffles, or mixing up ganache, melting a chocolate bar is a vital first step. Break your chocolate bar into even pieces and then decide if you want to melt it gently in a pan, in ...