These are some of the trick of the trade. The first two are the most important.
- don’t over bake
- use really good vanilla
Over and over again you’ll hear me say it, “Don’t over bake”. This is probably the biggest fault of a novice baker. Keep in mind when baking the pan is still very hot even though you have taken it out of the oven. I feel there is a short window of opportunity of exactly when something should be removed. You need to bake the same recipe many times before you find that perfect time. Practice, Practice.
When you are using vanilla extract the average grocery store brands won’t do. A high-grade type is necessary to enhance all the flavors. I can’t stress this enough. It is super easy to make a fine quality vanilla right at home.
Watch this video and get the secret to the best vanilla extract you can make
- use an ice cream scoop to frost cupcakes and fill the baking cups
watch to see how the ice cream will make frosting and baking so much easier
- use a scale when ever possible
- use greese-proof baking cups
- have all the ingredients at room temperature unless otherwise noted
- beat egg yolks with a fork before adding to batter
- buy an offset palette knife to frost evenly
- use an oven thermometer for accurate temperature readings, all ovens are different
- when frosting cakes apply a thin crumb coat of frosting and refrigerate for about 25 minutes before adding the next layer of frosting
- use an apple core tool to hollow cupcakes for filling
- lemon & lime packets. Lemon is one of those subtle flavors that is hard to control. To boost the citrus taste without watering down the recipe with more juice try using dry lemon packets. Found in the dry lemonade mix section of the grocery store.
- If you don’t have a pastry bag use a sturdy ziplock bag and just cut the corner off
- don’t rub up against hot pans!
- Good luck and Happy baking!