1 Measure dry ingredients over a sheet of wax paper to simplify cleanup. When you're finished, fold the paper and pour the spilled ingredient back into its original container.
2 Use a glass pie plate instead of an aluminum one; it will allow you to see how the bottom of the crust is browning while it's baking.
3 Save unused shower caps from hotel rooms. They are perfect for covering bowls of rising dough.
4 Choose whipping cream that's pasteurized, not "ultrapasteurized," which is more commonly found in stores but takes significantly longer to whip.
5 Buy precut parchment paper in half sheets and round sheets from places like The Baker's Catalogue to help save time (from $4 for 24 sheets; 800-827-6836 or bakerscatalogue.com).
6 Use an offset spatula with a long blade to spread icing in an even layer.
7 Tap dough firmly with a rolling pin if it's too hard and cold to work with after refrigeration.
8 Keep two pastry scrapers on hand. Using them together makes it easier to lift and move large sheet cakes and pieces of dough.
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