Question 1

What is a springform pan?

Accepted Answer

A springform baking pan is commonly used in making cheesecake, coffee cakes, and many European cakes. It has two pieces that include a removable bottom and sides. The sides of the pan are held together by an interlocking band that lets the sides expand and release the bottom of the pan. This is great for removing delicate baked goods while they are still warm.

Question 2

What can I use instead of a springform pan?

Accepted Answer

If you do not have a springform pan, you can use any kind of pan with parchment paper strips. You can put the strips in the bottom of the pan and let some hang out so you can lift the cake out easily. They also sell parchment paper rounds with tabs just for this reason.

Question 3

What is the difference between American and German baking powder?

Accepted Answer

American baking powder has two stages. They call it double-acting. The first activation happens when you are mixing the ingredients. Then another stage happens when the cake is baking. Single-acting baking powder only has the first stage. That means cakes made with American baking powder are airier and will rise higher. If you only have the German variety, you can add 1/4 teaspoon of baking soda to help with the lift.

Question 4

How can I pick fresh apricots?

Accepted Answer

Sometimes picking fresh fruit can be a mystery. But it should be easy to pick ripe apricots at your grocery store or farmers' market. You just have to know what you are looking for. First, know when the apricot season is in your area. It is usually from May to August. That will help you know whether to look for your fruit in the produce, canned goods, or frozen section. Of course, for the best apricot flavor, you want to use the freshest you can find. You want to choose apricots that are firm but plump with a deep yellow/orange color. Do not choose any that are yellow or greenish-yellow. You also want to stay away from those with bruises, cuts, and shriveled skin.

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