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Baking for one or two — no leftovers, perfect portions
Rotating stand for smooth cake frosting and decorating
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Professional gel colors — intense color without thinning batter
Baking for one or two — no leftovers, perfect portions
Rotating stand for smooth cake frosting and decorating
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preheat oven to 350 degrees. whip the eggwhites until foamy; then add the cream of tartar and continue whipping until soft peaks begin to form. sprinkle 1 tablespoon of sugar over the eggwhites and whip. repeat 3 times. fold in the vanilla and almond extracts. in a separate bowl, stir together remaining 1 tablespoon sugar, 1/4 cup flour and pinch of salt. one tablespoon at a time, fold this mixture into the eggwhite mixture. line a 6-muffin tin with cupcakes liners. spoon the batter into the cupcake liners, filling at least 2/3 full. I actually ended up with a smaller 7th cupcake. bake for 18 to 20 minutes, until the tops are nicely browned and they spring back when lightly touched.