Hints
- To Stop cakes from sticking to cooling racks Spray wire rack with
non-stick vegetable spray before inverting cakes on them.
- Use a food processor to sift icing sugar. Using chopper blade process
about 30 Seconds.
- When making a Sponge cake use water in place of milk for lighter sponge.
- For never fail meringues, add a 1/2 tsp. cornstarch to egg whites.
- Dry Buttercream flowers on paper towel instead of wax paper.
Flowers will dry faster.
- To make sugar or sprinkles stick to cookies after baking
brush cookies with warm clear corn syrup.
- To remove grease residue from tips, plastic bags and couplers, add
vinegar to water and soak.
- To have cakes bake more evenly bake in 325 degrees Fahrenheit oven or
use Bake-Even cake strips.
(Magic Cake Strips are available at Evelyn's)
- Never put cakes together when still warm - they have a tendency to crack.
- Make sure boards that you place cakes on are sturdy (so they don't bow)
and at least 1 - 2 inches larger than cake.
- Dry Gum Paste Roses and Buds by sticking wires in styro form and hang
upside down for about 10 min.
Then turn right side up to finish dryng.
- Always use Large or Extra Large Eggs for Baking.
- When are Brownies Done?
When They start to pull away from sides of pan.
They should still be moist in center,
so cake tester method is not appropriate for Brownies.
- If you don't have buttermilk on hand, sour your own milk. measure
1 Tbsp. vinegar or lemon juice into a measuring cup.
Fill up to 1 cup mark
with lukewarm milk let stand for 5 min. before using.
- Cool cake in pan for 10 min. Larger cakes may need to cool for 15 min.
If cake has cooled too long and will not release from pan,
return to a warm oven
at 250 degree F, for a few minutes.
- To help release larger cakes from pans, place parchment paper in bottom
of cake pan after greasing before you bake.
- For a clean cut edge on gum paste flowers, rub shortening on the cutter
before cutting the flower.
- For fast "chocolate modeling paste", use tootsie rolls. Knead them in
your hand to soften and use as you would the chocolate modeling paste.
- Pipe pop-up flowers on paper towel to prevent slipping.
- Use dental floss to torte cake layers.
- Use a glue stick to stick foil to cake boards when covering.
- Clean crayon marks of walls with baking soda on a damp cloth.
- If plastic is burned onto a appliance, clean with lighter fluid.
Recipe Substitutions
- 1 Tbsp. Cornstarch = 2 Tbsp. all purpose flour(for thickening)
- 1 Cup Homo. Milk = 1 Cup Skim Milk + 2 Tbsp. Butter
- 1 tsp. Baking Powder = 1/2 tsp. Cream of Tartar + 1/4 tsp. Baking Soda
- 1/2 Cup Butter or Margarine = 7 Tbsp. Vegetable Shortening
- 1 Clove Fresh Garlic = 1 tsp Garlic Salt or 1/8 tsp. Garlic Powder
- 1 Tbsp. Fresh Chopped Chives = 1 tsp. Freeze-Dried Chives
- 1 cup Sour Cream = 1 cup Yogurt
- 1 Cup Dairy Sour Cream = 1 Tbsp. Lemon juice + evaporated milk to make 1 Cup
- 1 tsp. mixed Italian Herbs= 1/2 tsp. Leaf Basil+1/4 tsp.Leaf Oregano+1/4 tsp.Thyme
- Juice of 1 Orange = 1/4 Cup Orange Juice
- 1 Whole Egg = 2 Egg Yolks + 1 Tbsp. Water
- 1 Oz. Unsweetened Chocolate = 3 Tbsp. Cocoa Powder + 1 Tbsp. Butter or Margarine
- 2 tsp. minced onion = 1 tsp. onion powder
- 1 tsp. dry leaf Herb = 1 Tbsp. chopped fresh Herb
- 1 tsp. pumpkin spice = 1/2 tsp. grnd.cinnamon+1/4 tsp. grnd.ginger+1/4 tsp.nutmeg
- 1/4 cup Teriyaki Sauce = 3 Tbsp. Soy Sauce + 1 Tbsp. Sherry
- 1 cup cake flour = 7/8 cup all purpose flour
- 1 cup Cream = 1/2 cup butter + 3/4 cup milk
- 1 Tbsp Fresh Herbs = 1 tsp. Dry Herbs
- 1 cup Honey = 1 1/4 cups sugar + 1/4 cup liquid
- 1 cup Molasses = 1 cup Honey
- 1 Tbsp. Prepared Mustard = 1 tsp. dry mustard.
- 1 cup Ricotta Cheese = 1 cup cottage cheese + 1 Tbsp. skim milk
- 1 cup Brown Sugar = 3/4 cup granulated sugar + 1/4 cup molasses
- 1 cup yogurt = 1 cup buttermilk