FOR BAKING:
Whisking ingredients instead of sifting will work just fine - it still infuses enough extra air to guarantee a fluffy result. Whisk for one minute.
To prevent raisins or fruit from settling in baked goods - toss with flour or cake mix to coat - just to keep them ?floating?.
Perfect icing - to eliminate ?crumbs? when frosting - spread a thin layer of icing on cake
and chill for 30 minutes, then frost as usual.
Just before removing a bundt cake from the oven, saturate a towel with very hot water. Place the pan on the hot towel and let sit for 10 seconds, then wrap the towel. This will help the cake to remove from the pan easily.
Fill a salt shaker with flour and freeze. Bacteria will not form - good for long term storage. Use this for flouring pans.
To keep shortbread flaky - cut butter and keep in fridge until ready to use - cookies will keep their shape better.
To keep flour bug-free - add a bay leaf to the bag - instant insect repellent.
Instant cherry pitter - a straw.
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