Ever Wonder How Chefs Get Their Food to Look So Good?
Pros share their tricks for beautiful lattes, straight-edged brownies, perfect hors d'oeuvres and other drop-dead gorgeous dishes.
By Lynn Andriani
Photo: Magnolia Bakery
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Powdered Sugar–Dusted Cakes That Stay That Way
It happens all the time: You sprinkle that gorgeous Bundt cake with powdered sugar before your guests arrive, and when it's time for dessert, the dusting seems to have disappeared. That's because the confectioners' sugar you buy in the grocery store is 10X. Magnolia uses 6X, which has more cornstarch. That keeps it from clumping or melting. To get a similar result, add a teaspoon of cornstarch to a cup of 10X sugar and then sift them together.
Keep Reading: Cookie Jar Classics
Published 09/22/2011
