Calling all amateur bakers!
Do your cake layers turn out ridiculously domed? Have your cookies been spreading all over the pan? Is a cake mix the limit of your baking prowess? Do you always run out of frosting?
No worries! Follow these simple tricks and everyone will think you're a total pro, and that your desserts are good enough to be from a fancy bakery.
Let's take a look!
1. Be cautious of what kind of cake pan you're using, especially for a vanilla cake.
The top cake was baked in a dark-colored pan and the bottom in a light-colored pan, with everything else the same. The darker pan absorbed more heat.
If you only have darker pans, try lowering your baking temperature by 25°F.
2. If you need to thoroughly incorporate some cold butter into some pastry dough, the trick is to grate it.
Grating the butter creates soft, thin pieces that will be much more easily distributed throughout your dough.
3. Use scraps of lace as stencils for gorgeous powdered sugar designs.
Lay some clean lace over your cupcakes, sprinkle powdered sugar on top, and gently lift the lace away. You'll be left with a professional-looking design with minimal effort!
4. Make sure your lettering is perfect every time with the help of a toothpick.
Poke tiny dots into the frosting to mark out where each letter should be, then trace it over with your icing. No crooked or half-finished words here!
5. Use different items around the house to decorate the edges of your pie crust.
Crimping with tongs is a foolproof method, but you can also try corkscrews, measuring spoons, and even pearls to create gorgeous repeating designs.
6. Make a cake mix taste like it came right from a professional bakery with a couple substitutions.
Apparently the trick is to add one more egg (two for super richness), use whole milk instead of water, and substitute melted butter for oil, doubling the amount.
7. Tired of trimming off the domes on your cakes for flat layers?
Two quick tricks will sort that out. First off, try wrapping your pans in cake strips to even out the heat. Second, to correct small domes, grab a tea towel when the layers are fresh from the oven and lightly press down.
8. Easily double your store-bought frosting with a little elbow grease.
Put the frosting into a bowl and then whip it with an electric mixer. You'll be whipping tons of air in, doubling the volume of your frosting after a few minutes to cover more cupcakes or layers.
9. Ever wondered how to give your ganache that smooth, glassy finish?
A quick blow dry will work wonders. Turn up the heat and apply it directly to the ganache, using a spatula to smooth out the melting chocolate.