Tips: Dessert and Baking Tips

• The end of a clean, empty 10 oz. can makes a handy cookie or biscuit cutter. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Prevent sharp edges on muffins, bar cookies or quick breads by greasing the muffin cups or pans only on the bottom and halfway up the sides so the batter is higher than the greaseline. FabulousFoods.com ^new (Added: 25-Aug-2003)

• You can freeze a butter cream frosted cake, although other types of icing tend to separate (especially those made with egg whites and/or brown sugar). FabulousFoods.com ^new (Added: 25-Aug-2003)

• If you are having trouble getting cakes or cookies to brown evenly, try baking them on the middle rack of the oven, one at a time. FabulousFoods.com ^new (Added: 25-Aug-2003)

• When rolling doughs between waxed or parchment paper, dampen the countertop first, to keep the paper from slipping. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Having trouble removing muffins or cakes from their pans? Place a wet towel beneath the hot pan and they'll usually lift out easily. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Soak oranges and grapefruits in boiling water for about 5 minutes to easily remove the white membrane around them. FabulousFoods.com ^new (Added: 25-Aug-2003)

• It's easier to transfer shaped cookies to cookie sheets, if you remove the scraps from around the cut out shapes first. FabulousFoods.com ^new (Added: 25-Aug-2003)

• Eggs separate more easily when they are cold. FabulousFoods.com ^new (Added: 25-Aug-2003)

• If your brown sugar has turned to rock, you can easily soften it by putting it in a glass bowl, sprinkling with a little bit of water and placing in the microwave. Try high power for about 10-15 seconds. Zap it again if necessary, until fully softened. FabulousFoods.com ^new (Added: 25-Aug-2003)

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Tips: Dessert and Baking Tips

Pages Updated On: 9-Oct-2006 - 14:23:30