Chefs' Secrets - How to Make Your Food Look Good
Pros share their tricks for beautiful lattes, straight-edged brownies, perfect hors d'oeuvres and other drop-dead gorgeous dishes.
By Lynn Andriani
Original Content | September 22, 2011 
Photo: Magnolia Bakery
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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 |
