Wedding Rehearsal Dinner Information

Whether you are a baking for the holidays or just want a treat for your family there are little things you can do to give your sweets something special. The following hints have been handed down from grandmothers, bakers and even dads.

1-For a pretty flower design on sugar cookies press the bottom of an empty plastic thread spool (label removed) into the rounds of the dough.

2-To soften butter quickly, cut it into pieces, put it on a plate and cover with a metal bowl that has been rinsed with hot water.

3-Have you ever had the problem cutting baked items like sheet cakes or brownies, because too much of the bakery would stick to the knife. Try a pizza cutter instead, it rolls along smoothly and it cuts nice clean squares.

4-Before covering a frosted cake or cup cakes with plastic wrap try coating the plastic wrap with a light layer of vegetable oil or cooking spray. This way your frosting will stay intact.

5-If while you are baking you suddenly discover that you don't have enough Baking Powder there is a solution. You can successfully substitute 1/2 teaspoon of cream of tartar + 1/4 teaspoon of baking soda to overcome this crisis.

6-Muffins, like tea biscuits, should be mixed as quickly and lightly as possible, only stirring to moisten. Batter should look lumpy. Never bake muffins in an oven that is too hot. A 375-degree oven is usually good. If the oven is too hot it can result in the muffins turning out to be too tough and leathery. To avoid any difficulty unmolding fruit filled muffins let them cool completely first.

7-1 pound of chocolate is equivalent to 16 squares.1 pound of cocoa is equivalent to 5 cups of cocoa.

8-Before slicing icebox cookie dough, make sure it's very cold. Keep any extra dough in the refrigerator until you need it. You can help maintain the round shape of the dough "log" by making a quarter turn every four to six slices. This will help to maintain its round shape.

Cutting Boards \| Kitchen Accessories \| Search \| Shopping cart \| Cutting Boards info\| FAQs \| Site map