Archive

Archive for the ‘Baking’ Category

Baking Tender Pie Crust

March 17th, 2010 champ No comments

Try using milk instead of water when making pie crusts to make a more tender crust and to have it brown nicely.

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Cocoa Powder Fact

March 17th, 2010 baby No comments

Cocoa powder is most often used as a baking ingredient, and it is not sweetened. In fact, it is just chocolate liquor with the fat removed.

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Cut Fresh Bread

March 15th, 2010 maria No comments

To cut very fresh bread and cake without crumbling, use a thin-bladed knife heated in hot water and then dried.

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Cracked Cheesecake

February 19th, 2010 maria No comments

If your cheesecake cracks on top, top it with a fruit topping, chocolate sauce, sour cream or whipped cream.

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Breaking Cake Remedy

December 23rd, 2009 kabuter No comments

When the cake breaks when you remove it from the pan, layer the pieces with sweetened whipped cream in a glass bowl and chill until serving time.

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Glossy Pie Crust

December 23rd, 2009 doll No comments

Beat an egg white and brush over your pie crust before baking for a beautiful glossy finish.

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Use Buttermilk in Cake

December 21st, 2009 toni No comments

When cake mix calls for water use buttermilk instead. It will make the lightest and best cakes.

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Packing Cookies

December 18th, 2009 ricky No comments

Any cookie that has a dab of icing or jam on top, is filled or is topped with candied fruit must be packed with wax paper between each layer.

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Ice Cream Sandwich

December 18th, 2009 kabuter No comments

Use fresh cookies for ice cream sandwich. Ice cream sandwiches taste best with fresh cookies and fresh ice cream.

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Cooled Cookies Frozen

December 18th, 2009 champ No comments

Your cookies are ready and you want to freeze, it can be frozen but make sure they are completely cooled before freezing.

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Making Layers for Cake

December 14th, 2009 Shabnam No comments

Completely cool cake layers before frosting them and brush off all loose crumbs from the sides and bottom of each layer.

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Making Cake

December 8th, 2009 sunder No comments

If you run out of flour or just want your chocolate cake to not have that “white dust” on it, use cocoa to dust the bottom of your cake pan.

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Avoid Cake Batter to Stick

November 9th, 2009 sunder No comments

When mixing dough for your favorite cake or holiday cookies, give your rubber spatula a spritz of cooking spray, so the batter won’t stick.

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Avoid Cookies Sticking

September 1st, 2009 baby No comments

To keep cookie dough from sticking to cookie cutters, chill the dough
thoroughly before you roll it out. Dip each cookie cutter in oil
before pressing into the dough and the cookies will cut cleanly.

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Cut Cake or Bread

August 11th, 2009 Love No comments

To cut very fresh bread and cake without crumbling, use a thin-bladed knife heated in hot water and then dried.

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No Mess Cake

August 11th, 2009 kabuter No comments

When instructed in a cake recipe to flour the baking pan, try using a little of the dry cake mix instead of flour for a no-white-mess on the outside of the cake.

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Flour for Cake

August 2nd, 2009 champ No comments

When instructed in a cake recipe to flour the baking pan, try using a little of the dry cake mix instead of flour for a no-white-mess on the outside of the cake.

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Moister Chocolate Cake

July 30th, 2009 maria No comments

To make your chocolate cake moist, Before adding the baking soda to your cake recipe, mix it with a teaspoon of vinegar.

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Making Cake

July 10th, 2009 kabuter No comments

When making cakes or brownies, dip your spoon in milk when scraping the bowl, this will keep the batter from sticking to the spoon!

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Making Cookies

July 7th, 2009 gina No comments

Making cookies but ran out of flour for rolling your cookies? Use a sprinkle of powdered sugar. Works just as well as flour and adds that sweet taste.

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Shiny Icing on Cakes

July 4th, 2009 kabuter No comments

If you want to icing a cake plus have it shine like you see in the stores – just take your hair dryer and blow it over the cake a few seconds. High heat on low air will melt the icing a bit and make the cake shine nicely!

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Baking Biscuits

June 27th, 2009 bunty No comments

When the recipe calls for baking powder and baking soda, make sure to use both! Baking powder provides the most reliable leavening, and baking soda helps neutralize acid ingredients in the biscuits for the best flavor. You will be more confident if you understand a bit about chemical reactions in baking and cooking.

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Cut Cake with Perfection

June 25th, 2009 doll No comments

Cut your cake with perfection, use unflavored waxed plain floss, will cut your cake straight and leave the frosting intack.  This is for a flat square or rectangular cake.  Like what you buy at the store for birthday.

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Use Apple with Skin

May 16th, 2009 tipx No comments

Apples are full of vitamins and minerals. There is no significant variation in the numbers between the different varieties. Most health benefits derive from eating the skin along with the flesh, so don’t toss the peel.

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Avoid Pie to be Soggy

May 6th, 2009 tipx No comments

To keep bottom pie crusts from getting soggy, brush the shells with raspberry jam before adding the filling.

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