To caramelize brown sugar, mix sugar, water and lemon juice, and then heat the mixture until it browns. You need 1 cup of sugar, 1/4 cup water, 1/4 teaspoon lemon juice, a heavy-bottomed saucepan and a spatula.
Combine the ingredients in the saucepan. Stir until the water is combined and the mixture looks like wet sand.
Place the pan on the burner, and heat it over medium-low heat. Stir frequently as the mixture begins to bubble.
Stop stirring once the mixture begins to boil, and carefully watch the color. It should begin to darken until it reaches the color of a penny. Once it reaches this color, remove the pan from the burner.
A basic frosting for cakes, cookies and dessert bars consists of confectioners sugar, a liquid such as milk or water, and additives. A variety of frosting exists based on these additives: Adding butter, vanilla extract, salt, cocoa or melted chocolate, peppermint, lemon or sour cream creates a distinct dessert topping.Full Answer >
To prevent the bottom crust of fruit pies from getting soggy, use a process called "blind baking." Blind baking is baking the crust before adding the filling. Place foil or wax paper on top of the pastry, and weigh it down, making sure the crust sets in the oven.Full Answer >
Make a train with candy by gluing or taping raisin boxes and gum packages to a ribbon. Top these items off with various foil-wrapped candies.Full Answer >
A football-shaped cake can be made by baking a round cake as well as a square one, then splitting and trimming the square one to fit around the round cake to form a football shape. The cake is then decorated with brown frosting and white icing stripes to resemble laces.Full Answer >