You’re all set to bake bread (or make those cookies or ice that cake) when suddenly, the inevitable inevitably happens and you’re standing in your kitchen with your apron on, hoping you can salvage your hard work and avoid a baking fail.
Fear not – we can help! After all, we’ve spent decades in the kitchen so we have a trick or two up our sleeve and know how to handle – or avoid – baking mishaps.
Sometimes the difference between a great success and an utter failure is preparation. Taking time to make sure you have the right tools, gadgets and ingredients on hand before you even begin can set you up for a favorable outcome. Other times it’s the difference between using cold ingredients or making sure you really do set a timer before you slide something into the oven.
We gathered up some our best tips, tricks and helpful hints so you can create your own deliciousness:
- Coat measuring cups and spoons with nonstick spray before pouring sticky ingredients into them.
- When cutting cake, use a serrated knife and wipe with a wet paper towel in between each cut.
- Storing dry active yeast in the freezer helps it retain its lifting power.
- Always flour your work surface, rolling pins, hands, cookie cutters and knife before rolling and cutting dough.
- Always line baking sheets and cake pans with parchment paper to help with even baking and easy clean up.
- Using salt makes other ingredients like vanilla, almond, lemon and sugar pop.
- For a flaky pie crust, use cold ingredients.
- Creaming butter and sugar is always easier with room temperature ingredients.
- If frosting is too thick to spread, slowly stir in a spoonful of milk until it reaches the right consistency.
- Don’t doctor the oven temperature and cooking time for faster baking. Cakes will lose moisture and delicate ingredients may burn.
- Rotate your pans during baking to ensure even baking.
- Set a timer when baking. It’s easy to get distracted!