Read the recipe and look over the ingredients and directions beforehand to make sure you have everything needed.
Warm the oven 20-30 minutes before use.
To ensure even baking, place pans in the center of the oven.
Use spacious bowls because it gives you plenty of room for mixing and prevents your ingredients from spilling.
Always begin and end mixing with dry ingredients. Blend at low speed and mix just until smooth.
Scrape the bowl often with a spatula as you mix to incorporate all ingredients.
In measuring the correct amounts of ingredients, use the appropriate measuring tools. Pair the right toll with the right ingredients. Use clear measuring cups for liquid and scoop for dry ingredients. Employ the “dip and sweep” method in transferring flour from the bag to the measuring cup. Dip a dry measuring cup directly into the flour, then use a straight edge to level the top in order to remove any hidden air bubbles and to ensure accurate measurement.
When a recipe calls for a “firmly packed” brown sugar, compress the sugar tightly with your fingers so that it’s level with the top of the measuring cup.
When measuring liquid sugar like honey or corn syrup, lightly coat the measuring cup with non-stick cooking spray.
When working with eggs bring the eggs at room temperature. The faster way of bringing the eggs to room temperature is by placing them in a bowl of warm water for 10 to 15 minutes.
The best way to separate eggs is to use cold eggs. The yolks will less likely to break. Extra egg whites can be kept in airtight container and refrigerated for up to five days or frozen for up to two months.
When recipe calls for a soft butter (room temperature), test its firmness by pressing your forefinger into the top. When the indentation from your finger remains while the butter still hold its shape, it is ready. To soften butter quickly, put it in microwave for 5 second intervals, rotating often or slice ¼ inch thick pieces and lay them flat on a stainless steel surface for about 10 minutes.
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