How to measure sticky ingredients
- Spray your measuring utensils with non-stick cooking spray.
- Now you are ready to measure with no sticking.
How to beat egg whites to soft, firm & stiff peaks
- Always start with room temperature eggs.
- Separate egg whites into individual bowls.
- Place egg whites in a clean bowl – copper, glass or stainless steel bowls work best.
- Once the egg whites begin to foam, add 1/8 teaspoon of cream of tartar per egg white.
- Whip a little more before adding sugar (if your recipe calls for it).
- Soft peaks – egg whites just start holding to the whisk.
- Firm peaks – egg whites form peaks, while still curling over on themselves.
- Stiff peaks – egg whites form pointy peaks without collapsing.
- Try the flip test. Flip your bowl upside down, your egg whites should stick!
How to warm eggs faster
- Need room temperature eggs, but forgot to take them out of the fridge?
- Place cold eggs in a bowl.
- Cover with warm water.
- After five minutes, you’ll have room temperature eggs.
How to warm butter faster
- Need room temperature butter but forgot to take it out of the fridge?
- Unwrap cold butter.
- Cut into small squares.
- More surface area equals faster warming.
How to cool your cupcakes the right way
- Remove from oven and cool on rack for five minutes.
- Once cool enough to touch, place cupcakes on a rack.
- This stops cupcakes from overcooking and getting soggy.
- Once totally cooled, they’re ready for icing.
How to stop chocolate chips from sinking in baking
- Add chocolate chips to a bowl.
- Sprinkle just enough flour to coat the chocolate.
- Fold the chocolate into your cake batter.
- This also works great with fruits, nuts and other add-ins.
How to measure flour
- Fluff up flour with a spoon to ensure even measuring.Using a spoon, scoop flour into measuring cup.
- Never scoop directly into the flour. It can pack extra flour into your cup, resulting in over measuring.
- Level flour with the flat edge of a knife.
How to ice cupcakes without a frosting bag
- Grab a resealable plastic bag.
- Fill with frosting.
- Push icing to one corner.
- Leaving the bag partially open, cut the corner to desired size.
- Start at the edge of the cupcake, squeezing the bag as you work your way to the center.