Martha adds blueberry jam to frosting to make a double layer swirl frosting.
Martha demonstrates how to activate dry yeast.
Martha uses black iron cookie sheets for puff pastries and certain cookies.
Martha shows an easy way to move pastry dough to baking pan by rolling it on to the pin.
Put half an apple into a plastic bag with dried out brown sugar to add moisture back in.
Use paper towel cardboards to keep dough from flopping around in the refrigerator.
Martha places strips of parchment paper under her cake before powdering with sugar.
Martha shows how to sugar fresh mint leaves to use for garnish instead of candied flower.
Martha cools pannettone by hanging it upside down between two jars.
Martha prepares madeleine molds by brushing butter and sprinkling flour into each shell.
Martha moves pie crust to baking dish by rolling it on to the pin.
Martha tempers egg yolks by whisking while adding hot cream little by little.
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