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.

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.

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.

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.

To assemble a simply delicious dessert in advance without fear of whipped cream going down, dissolve 1 teaspoon of gelatin in 2 tablespoons of water and drizzle it into the cream, then whip as usual.  The stabilizing proteins in gelatin will make your confection stay fresh for an extra day.

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 flawless celebratory desssert.

Oh, sure you did everything right -  you greased the pan and you let the cake cool.  Still, the goodie was stubbornly stuck.  Next time you’re baking, try this little trick:  Butter the baking dish, then chill it in the fridge while you are preparing the batter.  This gives time butter to resolidify, so when the mixture is poured in, the grease will stay adhered to the pan instead of melding with the batter.  Once your cake is cooked and cooled, it’ll slip out easily.

Separating a large quantity of eggs for your cake or meringue can take up a lot of time.  To speed up the process, pour the eggs into a slotted spoon or colander set over a bowl.  The whites will fall through the holes, leaving the yolks intact on the utensil.

Cakes are highly sensitive to temperature changes, and not waiting for the oven to fully preheat can cause the center to droop.  Check if the cake is cooked through because it can still be served.  Simply disguise the dent by whipping up an apple  or berry compote.

To do:  Boil 1 cup of water, 1/4 cup of sugar, 1/2 tablespoon of brandy and 1/2 teaspoon of cinnamon, stirring until slightly thickened.  Add 4 slices apples or 3 cups of berries.  Let simmer until tender; pour over the cake.  Or cut the cake into cubes and serve with melted chocolate.