Creativity knows no bounds when decorating your cakes and cupcakes with candy. Try making a cupcake mini-tower. Bake a Duncan Hines cupcake, decorate it with icing. Then put a small peanut butter cup on ...
Say it with dessert. Bake Duncan Hines brownies, decorate them with vanilla icing, and then place valentine's day hearts with cute messages for your loved ones.
Entertaining? Pre-cut your cake into bite-sized pieces so all your guests can enjoy a taste of dessert without committing to a whole slice. It's finger food for sweet-tooths.
Want to dress up cupcakes for fall or Halloween? Carve out the top of a baby-sized pumpkin and nestle your Duncan Hines cupcake inside. It makes the perfect pumpkin holder for a cupcake.
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.
For best results when cutting layer cakes, you should use a long, sharp, thin knife.
To cut cookie wedges, use pizza cutter.
For triangles, cut cookie bars into [2 to 2 1/2 inch:6 cm] squares. Then, diagonally cut each of the squares in half.
Serving bar cookies is easiest if you first remove a corner piece.
For diamond-shaped cookies, first make straight parallel cuts [1 to 1 1/2 inches:4 cm] apart down the length of the pan. Then, make diagonal cuts across the straight cuts [1 to 1 1/2 inches:4 ...
You can frost cookies with your favorite flavor of Duncan Hines ready-to-serve frosting for a special treat.
After frosting your cake, dip a palette knife or small spatula into hot water and wipe. Then slide the heated knife over the cake, it'll melt the icing just enough to make the surface ...
Please allow your cake to cool completely for about four hours before frosting. After you frost, let your frosted cake stand for at least one hour before you slice it.
To keep your cake neat while you apply frosting, place four pieces of waxed paper under the edges of the bottom layer. After you frost, carefully slide the waxed paper out and away.
Using a flexible spatula, spread your frosting with light back and forth strokes. Try to avoid lifting your spatula so you don't pull the crust away from your cake.
If the frosting becomes too thick to spread easily, stir in a few drops of water.
Don't let your muffins cool in pan for longer than is directed by the recipe.
You'll find that using a serrated knife to slice loaves works like a charm.