Baking Tip Tuesday! Tip #17: Stand Mixers I get asked fairly regularly about which attachment to use in stand mixers. Here are the general rules: – If the recipe says whip, whisk, or aerate, use the whip. – If the recipe says beat, mix, combine, or incorporate, use the paddle – If the recipe says fold, use the dough hook, unless you are folding whipped cream or whipped egg whites (meringue). If you are folding either of these things, it must be done by...
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About: Kate Crandall
Recent Posts by Kate Crandall
Tip #16: Room Temperature
Written by: Kate Crandall
One very important rule that many people forget is that you should have all of your ingredients at room temperature (approximately 70 degrees F) prior to baking. There are two ways to determine the temperature. The first is to purchase a chocolate thermometer (about $10) and test your ingredients. The second is to put a glass of water on the counter when you first get up in the morning. When you’re ready to bake, stick your finger in the ingredient (after washing your hands...
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Tip #15: Baking Pans
Written by: Kate Crandall
Did you know that the material of your pans can have an effect on your final product? Most recipes are designed for metal pans. If you are using a glass pan, make sure to lower the oven temperature 25 degrees so your cakes don’t overcook and dry out. Happy baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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Tip #14: Egg Shells
Category: Baking Tip Tuesday, Ingredients
Written by: Kate Crandall
No matter how carefully you may crack those eggs, a piece of egg shell always seems to get in the batter. You can try to get it out with your fingers, but that gets very frustrating, very quickly. A knife is a better choice, but it can sometimes break that shell you’re trying to get. The easiest way to get those egg shells out is to use the rest of the shell. Simply scoop up the piece of shell with the half shell, then let...
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