How to Make Apple Pie

Introduction

What's better than homemade apple pie? Not a lot of things. This is a dessert that you can serve year round and it is always popular. Use tart apples for your pies - Granny Smiths and pippins are good choices. This recipe makes one 9-inch pie.

Instructions
Difficulty: Moderate
Things You'll Need
Groceries
Apple Corers
Rolling Pins
Apple Peeler
Pie Pans
Chef's Knives
2 tbsp. water
1/4 tsp. salt
3/4 to 1 c. sugar
2 tbsp. flour
4 tbsp. diced butter
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 tsp. vanilla
1 1/2 tbsp. fresh lemon juice
1/2 tsp. ground allspice
2 tbsp. cream
1/4 tsp. grated nutmeg
5 c. sliced tart cooking apples

Steps

1Step OneMake pie crust (see "How to Make Basic Piecrust" under Related eHows for instructions) or use frozen pie crust.

2Step TwoPreheat oven to 400 degrees F.

3Step ThreePeel and core the apples, then slice thinly.

4Step FourMix apples lightly with flour, sugar, lemon juice, spices and salt.

5Step FiveSeparate dough into two balls.

6Step SixSprinkle a light layer of flour onto your work surface and rolling pin.

7Step SevenRoll out the dough to 1/8-inch thickness.

8Step EightTo transfer the dough to the pie pan, roll it around the rolling pin or fold it into fourths, then move it.

9Step NineArrange the dough loosely in the pan.

10Step TenTrim the edges to a 1-inch overhang.

11Step Eleven Add the filling. Top with diced pieces of butter.

12Step Twelve Roll out the second ball of dough to 1/8-inch thickness.

13Step Thirteen Lay the dough over the pie and trim the edges, leaving a 1-inch overhang.

14Step Fourteen Fold the top edge of the upper crust over the lower crust and squeeze them together.

15Step Fifteen Crimp the edges by pinching small sections of dough with your fingers.

16Step Sixteen Use a sharp knife to put several small steam vents in the top.

17Step Seventeen Sprinkle the upper crust with sugar for sparkle.

18Step Eighteen Bake for 40 to 50 minutes, until the crust is golden.

Tips & Warnings
If apples are dry, add 2 tbsp. water or cream to the filling. Don't be too quick to do this, though, because juice will come out as the apples cook.
If the crust gets dark too quickly, cover the pie with aluminum foil during baking.
Good pie crust takes practice; don't expect a flaky masterpiece the first time (although you might get lucky). Keep the dough cold, work it as little as possible, and develop a feel for it.

"Basket" Cake Trick

By frosting the side of a layer cake with a basketweave pattern and adding fresh berries on the top, you can turn a common cake into an elegant "fruit basket."

1.Spread top of layer cake with a thin layer of apricot preserves or caramel topping

2.Spoon buttercream frosting into a decorating bag fitted with a ridged basketweave decorator tip. Pipe vertical strips at 2-inch intervals around side of cake.

Work from the bottom of the cake up toward top.

3. Make horizontal strip around side of cake, just below top edge. Repeat halfway down side of cake.

Use left hand to rotate cake plate as you pipe on horizontal strips.

4. Pipe more vertical strips halfway between each of the strips made in Step 1. Refill decorating bag as necessary.

Space second set of verticalstrips as evenly as possible.

5. Pipe short horizontal strips between the horizontal strips made in Step 2 and along the bottom of cake. Each short strip starts at the edge of one vertical strip, crosses over next vertical strip and ends at edge of next vertical strip.

Try to lift tip precisely at the edge of the next vertical strip.

6.Replace basketweave tip with star tip. Pipe a star border around top of cake. Pile mixed fresh berries on top of cake to look like fruit in a basket.

How to Make a Wedding Cake

Why pay big money for an expensive, bakery-made wedding cake when you can easily build your own romantic creation at home? Though the prospect of creating a tiered cake may seem daunting, it is based on some pretty simple elements of architectural support. Like all sound construction, a tiered cake begins with a good foundation.

Foundation

For bottom cake tier, fill and frost the two largest cake layers in the center of a covered cake board that is about 4 inches larger than the cake, being sure to smooth frosting on top and sides. Use a sturdy cake board, such as 1/2-inch-thick plywood.SupportTrim two circles of corrugated cardboard sized to fit under the cake layers for each additional tier (total of 4 cardboard circles). Tape the two pieces for each tier together for a double thickness of cardboard.Cover the double-thick cardboard circles with foil that has been cut into a circle 1 to 2 inches larger than the cardboard. Center the cardboard on the foil. Cut slashes into the foil, spaced approximately an inch apart, around the entire circle. Fold each 1-inch tab of foil over the cardboard and tape into place.

Wrap the foil around the edgesof our cardboard circle.

Structure

To mark the correct position for the next tier, gently hold the foil-covered cardboard just above the center of the frosted bottom tier. Using a ruler as a guide, center the cardboard and gently lower it onto the frosted surface. Use a toothpick to lightly mark around the cardboard. Remove cardboard.

Gently lower your foil-wrapped circle onto the bottom layer.

To make dowel supports for this tier, carefully push a 1/4-inch-thick dowel into the center of the bottom tier and mark the height of the cake on the dowel. Remove the dowel and use clean pruning or other heavy-duty shears to cut the dowel on the mark. Cut seven more dowel pieces the same length. Push dowel pieces into the bottom tier, evenly spacing pieces within the area marked for the next tier and trimming the dowel pieces, if needed, to get them just level with the cake.

Push the dowel pieces into the bottom tier, evenly spacing pieces within the area marked for the next tier.

Since dowels are difficult to cut, you may use plastic straws to support each layer, if you stabilize the tiers with one large dowel as described.

Fill and frost cake layers for this tier positioned on the appropriately sized foil-covered cardboard circle; smooth frosting on top and sides of cake. Carefully place tier in position on bottom tier. Repeat for all tiers, supporting each layer with dowels.

To stabilize tiers, sharpen one end of a 1/4-inch-thick dowel with a knife. Push sharp end of dowel into center of top tier and carefully push down through all tiers and cardboard circles. Trim dowel level with cake top. Carefully smooth frosting on cake top to cover dowel. Remove dowel pieces before cutting cake.

Push the sharp end of the dowelinto center of top tier and carefully push down through all tiers and cardboard circles.

Decorations

Add your own creative touches with the decorations of your choice. Use a decorating bag to pipe on frosting borders and flowers, or apply premade decorations purchased from a cake decorating supply store or craft store. One of the simplest and most elegant ways to decorate a wedding cake is to use real fresh flowers. Be careful that the flowers don't have pesticides on them. Clean, fresh flowers should be placed on the cake right before it is displayed.

How to Make Chocolate Fudge Frosting

Introduction
So you like chocolate, huh? Then this rich frosting is for you. Yields about 2 1/2 cups.
Instructions
Difficulty: Moderately challenging
Things You'll Need
Plastic Wrap
Groceries
Candy Thermometer
Hand Mixers
Rubber Spatula
Saucepans
Wooden Spoons
2 c. sugar
1/4 c. light corn syrup
1/2 c. plus 1 tbsp. half-and-half (more as needed)
1/2 c. heavy cream
1/8 tsp. salt
6 oz. finely chopped semisweet chocolate squares
2 tbsp. unsalted butter
1 tsp. vanilla
Steps
1
Step One
Combine sugar, corn syrup, half-and-half, heavy cream and salt in a large saucepan.
2
Step Two
Stir mixture over low heat about 5 minutes, until sugar is dissolved.
3
Step Three
Bring to a boil and boil for 1 minute.
4
Step Four
Dip a pastry brush in warm water and brush the sides of the saucepan down. Remove saucepan from heat.
5
Step Five

Stir in semisweet chocolate until mixture is smooth and chocolate has melted.

6
Step Six
Brush down the sides of the saucepan again with the wet pastry brush and place the pan over medium heat. Cook, without stirring, until the temperature reaches 238 degrees F on a candy thermometer.
7
Step Seven
Remove pan from heat.
8
Step Eight
Add, without stirring, butter and vanilla.
9
Step Nine
Place the saucepan in a larger pan that contains cold water and cool the mixture to 110 degrees F.
10
Step Ten
When cool, stir it with a wooden spoon until it begins to lose its sheen.

Step Eleven
Add remaining 1 tbsp. half-and-half and beat mixture until it is just blended.
12
Step Twelve
Scrape down the sides of the pan with a rubber spatula. Let stand and stiffen for 5 minutes. Then, if necessary, adjust the consistency of the frosting by stirring in half-and-half 1 tsp. at a time until it is spreadable.
13
Step Thirteen
Use immediately or cover the surface of the frosting with plastic wrap.
Tips & Warnings
The frosting will keep about one week at room temperature, three weeks in the refrigerator or up to six months in the freezer. Stir to soften the frosting before using.

How to Make Yellow Cake
Introduction
Don't buy it out of a box - make it yourself! (It's easy enough.) Chocolate frosting is the classic accompaniment to yellow cake. Make a yellow cake for a birthday party, tea party or just something to bring in to the office one day when you're feeling generous. This recipe serves 12 people.
Instructions
Difficulty: Easy
Things You'll Need
Groceries
Cake Pans
Hand Mixers
Mixing Bowls
Toothpicks
Wire Cooling Rack
2 1/2 c. all-purpose flour
2 1/2 tsp. baking powder
2/3 c. butter
2 eggs
1 1/4 c. milk
1/2 tsp. salt
1 3/4 c. sugar
1 1/2 tsp. vanilla
Steps
1
Step One
Preheat oven to 375 degrees F.
2
Step Two

Grease and lightly flour two round 8-inch cake pans and set aside.
3
Step Three
Combine flour, baking powder and salt in a small mixing bowl and set aside.
4
Step Four
Beat butter or margarine with a hand mixer at medium speed for 30 seconds in a large mixing bowl.
5
Step Five
Add sugar and vanilla and beat well.
6
Step Six
Add eggs, one at a time, beating well after each addition.
7
Step Seven
Add dry flour mixture and milk alternately, beating on low speed after each addition until just combined.
8
Step Eight
Pour batter into prepared cake pans.
9
Step Nine
Bake 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
10
Step Ten
Cool cakes in pans on a wire rack for 10 minutes.
11
Step Eleven
Remove cakes from pans and cool thoroughly on racks.
12
Step Twelve
Frost with your favorite frosting. (See related eHows for suggestions.)