Eighteen frugal and time saving tips for baking cakes and cookies.
Add a pinch of baking powder to powdered sugar homemade icing. It will help it stay moist and not crack.
If you have time, freeze the layers of your cake before frosting. It makes your frosting job much easier and no crumbs.
Frosting will look more professional if you first frost with a think layer and let it set. Then apply a second coat of frosting.
After adding batter to your cake pans, tip slightly from side to side to level the dough and put a little on the sides of the pan. When the cake rises, it will make a flatter layer.
Form drop cookies by dropping them on a cookie sheet and then press them with the bottom of a water glass dipped in sugar.
Preserve the creamy texture of frozen cheesecake by thawing it in the refrigerator for 12 hours.
Dip your cookie cutter in slightly warm salad oil for a cleaner cut.
Quick frosting can be made by adding a little chocolate syrup to prepared whipped topping. (Cool Whip type)
Sprinkle powdered sugar on each layer of your cake before filling or frosting. This will keep the filling from soaking through the cake.
Uncooked spaghetti is great to use instead of toothpicks for holding a cake together while waiting for the icing to set.
Uncooked spaghetti works well to light birthday candles.
Substitute two egg whites stiffly beaten for each whole egg in a recipe for lower cholesterol.
Add a pinch of salt to the sugar and your icing won't become grainy.
Use cocoa instead of flour to "flour" your baking pans so your cakes and cookies won't have that floury look.
Trace the bottom of your baking pan onto waxed paper and cut it out. Use this in the bottom of the pan and grease the sides like normal. When the cake is done, it comes out easily and the paper can be removed while the cake is still warm.
Roll the dough directly onto a greased and floured cookie sheet, cut the cookies out then pick up the scrap for thinner crispier dough.
Cookies wills stay moist if a slice of bread is placed in the cookie jar.
A pinch of salt added to chocolate dishes enhances the flavor.
After frosting and before decorating a cake, set your hair dryer on hot, low fan and "dry" the cake just a bit. It will give the icing a professional looking smoothness. Let it cool/set before adding pipings or decorations.
After adding batter to your cake pans, pickup your pans, at least six inches high...being very careful, then drop your pan onto a flat surface. By doing this it will make the batter spread out to the sides of the pan and the air bubbles will come to the top of the batter and pop. When the cake rises, it will make a flatter layer with less air holes in your finished cake.