Baking Tip (19)

You are about to bake your family’s favorite cake when you suddenly realized you are one egg short.  The fix?  If the cake recipe includes a rising agent like baking soda, replace that egg with 1 tablespoon of white vinegar.  The kitchen staple will react with the baking soda to mimic the effect of the egg.  But hey, the tip only works if there is at least one other egg in the recipe; you cannot substitute all eggs with vinegar.

Baking Tip (18)

Too busy to roll out the dough and shape it to fit the pie plate?  Do the chill and shred method instead.  To do:  Refrigerate the dough overnight, or freeze for 30 minutes.  Once hard, use a box grater to shred.  Then transfer the pieces to the pie plate, press and bake.

Baking Tip (17)

The last time you tried to write “Happy Birthday” on your daughter’s cake, you ran out of space and were forced to crowd the letters together as you reached the edge.  Next time you’re making the dedication, use a toothpick to write your message on it right after frosting the cake.  Then trace the lines with the icing bag.  You’ll be able to map out the design and smooth away any mistakes beforehand to ensure a flawless dessert.

Baking tip (16)

The key to fluffy whipped cream is a chilly temperature – the bowl, beaters and the cream itself should all be cold.  It will whip up much faster this way.

Baking Tip (15)

Let melted chocolate cool down to near room temperature before adding to cookie, cake or bar batters.  Piping hot chocolate may melt the fats or cook the eggs.

Chocolate in its solid form will stay fresher longer when stored in a cool, dry place.  Do not refrigerate.