Tag: baking
member name: Pamela E.
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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April 14, 2007 12:07 AM EDT --
1. Make sure the cake is thoroughly cooled and the frosting is smooth and spreadable. Temperature is key here: Most frostings spread on evenly and beautifully at room temperature.
2. If the cake is a . . .
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June 06, 2007 06:43 PM EDT --
When making cookies, always use unsalted butter, never margarine. The unsalted butter gives the cookies a lighter texture.
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August 13, 2007 02:22 PM EDT --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. You will not be able to taste the vinegar!
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September 02, 2007 06:03 PM EDT --
To cream cold butter more easily, put it in the microwave on low to medium power for 10 to 15 seconds.
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September 13, 2007 04:20 PM EDT --
If a recipe calls for unsalted butter and you have only salted butter, remember that each 8 ounces of salted butter contains about 3/4 teaspoon of salt. Reduce the salt you add to your recipe by that amount. . . .
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September 26, 2007 02:40 PM EDT --
Add a slice of soft bread to a package of rock-hard brown sugar. Close the bag tightly, and in a few hours the sugar will be soft again.
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September 26, 2007 02:46 PM EDT --
Chocolate melts more easily if it is grated or chopped before melting. High temperature will cause chocolate to be dry and grainy, so melt chocolate slowly.
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October 05, 2007 01:42 PM EDT --
When a recipe calls for a "greased" pan, be sure to grease the pan with solid shortening or an oil unless otherwise specified.
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October 05, 2007 01:51 PM EDT --
To decorate a cake directly on its serving plate, slip strips of wax paper under the edge of the cake, allowing them to hang over the rim of the plate. Frost cake, then, with a quick motion, pull out the . . .
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October 06, 2007 02:27 PM EDT --
Yeast will last longer than the specified date printed on the packet if kept in the refrigerator, or even longer in the freezer, for up to a year. If you bake a lot, it is wise to purchase larger amounts . . .
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October 08, 2007 07:15 PM EDT --
To prevent a freshly-baked cake from sticking to the serving platter, dust the platter with confectioners sugar.
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October 08, 2007 07:26 PM EDT --
If your recipe calls for cake flour and you dont have cake flour, substitute 1 cup minus 2 tablespoons of all-purpose flour.
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October 11, 2007 03:11 PM EDT --
To melt chocolate smoothly and easily, wrap the solid chocolate in foil and place in an oven set to 300 degrees for about 10 minutes. When it is melted, simply scrape into your mixture.
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October 24, 2007 01:39 PM EDT --
When a recipe calls for sifting and you don't have a sifter, put all dry ingredients in the mixing bowl and stir with a whisk.
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November 10, 2007 08:52 PM EST --
For best results in cake baking, let eggs, butter and milk reach room temperature before mixing.
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November 10, 2007 09:40 PM EST --
Use paper coffee filters to line 8-inch cake pans. Just flatten one into a large circle and lay it on the bottom of the pan.
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December 30, 2007 06:13 PM EST --
The sharp open ends of clean cans make great cutters for biscuits, scones and cookies.
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January 03, 2008 02:10 PM EST --
Brush some beaten egg white over piecrust before baking to yield a beautiful finished look.
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January 20, 2008 01:21 PM EST --
The best varieties of apples for baking are Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious. For making pies and applesauce, use tart or slightly acid varieties such as Gravenstein, . . .
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