-
For perfect shaped cakes , first grease the pan, then
line it with greased waxed paper. After baking, invert
pan and peel off the waxed paper. No more broken corners
or edges!
-
Muffins will slide right out of tin pans if the hot pans
are first placed on a wet towel.
- Cracked
Cake : Cracks and uneven surface may be caused by too
much flour, or too hot an oven.
- To
prevent nuts and fruits from sinking to the bottom of
a cake during baking, warm them a bit in the oven and
toss them with flour. Shake off excess flour before mixing
them into the batter.
- Line
baking pans with foil so that they're a easy to clean.
-
To prepare Self Rising Flour - Mix 4 cups of flour, 2
teaspoons salt, 2 tablespoonsof double acting Baking powder
. Store in lightly covered can or jar and use soon.
- Put
the appropriate amount of baking powder or baking soda
to make a bread as too much of it may give bread a crumbly,
dry texture and a bitter aftertaste. Worst come worst
the batter over-rise, causing the bread to fall.
-
To check if your baking powder is still active, add 1
teaspoon to 1/3 cup of hot water. If it bubbles rises
it's men it is still active and will give good baking
results.
- For
decorating cakes - Use a clean, squeezable mustard bottle
.To work it on the cake just fill it with the desired
color & then screw on the pointed tip.
- To
cool a cake that has just come out of the oven, place
the pan on a wet towel. The cake won't stick to the pan
if it's cooled this way.
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