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For the longest time, my father was the baker of my family. He would bake mini cheesecakes and mini cakes long before they were popular (yes, that was back in the 90′s). And during my teenage years, he would tell me “If you ever want to bake like me, then there are some basic things you must know.” So today, I thought I’d share some of the baking tips I learned from him, and some I’ve learned from reading baking books (some were epic fails and some were amazing triumphs).
1. Use glass measuring cups for water, milk, honey and other liquids. Before measuring anything sticky, spray the measuring cup with cooking spray.
2. Pour water into the empty muffin tin cups when you’re baking fewer than 12 muffins or cupcakes. The water helps the cupcakes bake and rise more evenly.
3. Hold baking pans over your sink when coating them with cooking spray. Any excess spray will go into your sink and not on your floor.
4. To bring cold eggs to room temperature quickly, place the whole eggs into a bowl of lukewarm water for 30 minutes. Make sure the water is not hot!
5. If you’re making a chocolate cake that isn’t going to be frosted, use cocoa powder instead of flour to dust the greased pan.
6. Incorporate dry ingredients together with a whisk, before adding to wet ingredients.
7. Always let cake layers cool in the pan for 10 minutes before transferring them onto a rack. Bundt or tube cakes need at least 15 minutes of resting time before being transferred.
8. Sugar can be tricky to work with. Too much can possibly cause a dark crust to form, or too little can cause too light of a crust or tough texture.
**Extra Tip** Unfrosted cakes can last up to two months in the freezer.
I hope my Baking 101 tips have been helpful during the Holidays. I may not be a BIG baker like my dad, but carrying on his baking tradition is definitely becoming one of my favorite things to do. I hope you guys enjoyed this.. Happy Friday!
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