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.