Did you know that the material of your pans can have an effect on your final product? Most recipes are designed for metal pans. If you are using a glass pan, make sure to lower the oven temperature 25 degrees so your cakes don’t overcook and dry out. Happy baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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Monthly Archives: February 2014
No matter how carefully you may crack those eggs, a piece of egg shell always seems to get in the batter. You can try to get it out with your fingers, but that gets very frustrating, very quickly. A knife is a better choice, but it can sometimes break that shell you’re trying to get. The easiest way to get those egg shells out is to use the rest of the shell. Simply scoop up the piece of shell with the half shell, then let...
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Most recipes these days are written in volume form (cups/tablespoons). While these are easier to work from for the home baker, they don’t always yield consistent results. Certain ingredients, like flour, can vary depending on how long they’ve been sitting in their bag, or whether they’ve been sifted. I recommend converting your dry ingredients to weight so that you can make those same amazing cookies every time. You can find a simple scale at your local department or home goods store. There is a...
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