Cut down on baking pan clean-up. Try lining your brownie pan with aluminum foil. Your cooled brownies will lift right out and be easy to cut into uniform squares.
To cut brownies into even squares or rectangles, use a ruler to measure and insert toothpicks to mark your lines.
You can have double decadent brownies. Simply combine 1/3 of a cup of coarsely chopped white chocolate and 2 teaspoons of vegetable shortening in a small, heavy saucepan. Melt over low heat, stirring constantly. ...
To prevent crumbling, cool your brownies completely before you cut them into squares, unless the recipe states otherwise.
Try sprinkling your unfrosted brownie bars with powdered sugar. Or top frosted bars with chocolate curls, nuts, miniature chocolate chips, dried or candied fruit; whatever your heart desires.
For smooth-sided bars, thoroughly cool your brownies before you cut with a plastic knife or table knife.
It's easier than you may think to prevent air pockets after filling your angel food cake pan with batter. Simply use your spatula to press batter into sides and bottom of pan. Or, you ...
For best serving results, cut your cake with a serrated knife and clean your knife after each slice.
For angel food cakes, always use a totally grease-free cake pan to get the best volume.
Try using only metal or glass mixing bowls when you prepare your angel food cake mix. Plastic or ceramic bowls can retain traces of grease which will prevent the batter from reaching full volume ...
Your left-over egg whites can be refrigerated for up to one week, or frozen for up to three months.
It's easier to separate eggs when they're cold. Your egg whites will beat to a greater volume at room temperature.
For angel food cakes, try not to underbeat or overbeat the egg whites. It's a fine balance, but your egg whites should be stiff but not dry.
We suggest lowering your oven temperature by 25ºF when using a glass baking dish. This is because glass heats more quickly and retains its heat longer.
If you don’t have a 10-inch Bundt pan, you may substitute with a 10-inch tube pan for equally excellent results. Simply follow the package instructions for the Bundt pan bake times.
Remember to always preheat your oven to the correct temperature before you mix your cake.
Before you remove your cake from the pan you should cool it for 15 minutes, or as the recipe recommends. Then transfer it to a wire rack to cool completely before frosting.
There are three possibilities which may prevent your cake from rising. Your mix may be too liquidy; remember to measure your ingredients accurately. Or, your pan may be too large. Always follow the recommended ...
If your cake is pale, perhaps you didn't bake it long enough to brown. Remember to use the toothpick-in-the-middle test.
The main reason cakes become dry is they are over-baked. As a rule, check the cake at the shorter end of the baking time range. If your cake doesn't test done with a toothpick, ...
A cake that peaks in the center may mean your oven temperature is too high, causing your cake to rise too quickly. Try using an oven thermometer to check for accuracy.
If your cake has a coarse texture, your oven may be too cool. Try using an oven thermometer to check the setting and adjust if necessary. And remember to accurately measure the ingredients.
Cream whips to a greater volume if chilled. Chill mixing bowl and beaters to beat whipping cream until stiff.
For best results, have all cake ingredients at room temperature before you prepare the batter.
For best results when cutting layer cakes, you should use a long, sharp, thin knife.
To improvise a cake cover, turn a large bowl upside down over your cake. This trick always works in a pinch.
For best results, you should bake your cake immediately after you mix the batter because it doesn't store well.
Before you frost your cake, you may wrap it tightly and freeze it for up to six weeks before eating. It's best to thaw it unwrapped at room temperature. Then you may add frosting.
Test your cheesecake for doneness at the minimum baking time range to avoid over-baking. Remember, as a test for doneness, if the cake jiggles, return it to the oven for more baking. Inserting a ...
Place pan of water on bottom shelf of oven during baking to prevent cheesecake from cracking.