Whether you’re a baking pro or a novice in the kitchen, there are always stumbling blocks to overcome and new techniques you have to learn to master. This is one of the things I love the most about baking at home, but also the most frustrating aspect. Just when I have mastered one frosting technique, I attempt to make meringue and it burns and falls flat, seemingly just to spite my previous victory. But as I have progressed in my baking skills and tried an endless menagerie of recipes, I have picked up some valuable tips that can help make your overall baking experience more pleasant and can help ensure that your treats don’t go to waste. You can usually pick up more tips on programs from your local Dish Network or related broadcasts.
- When baking a pie with a traditional crust as opposed to a graham cracker crust or something similar, always use aluminum crust covers to protect the dough from burning. These are sold at many cooking or home goods stores as either a 9 inch or 10 inch ring, but I prefer the sections of aluminum covers so I can adjust them to areas that are getting more heat towards the end of baking or vice versa. Also, they can be used on any size of pie without purchasing more than one pack. I would recommend covering your crust initially when you put your pie in the oven and then removing them when there are 5 to 10 minutes remaining, depending on how well they are cooking.
- If you discover an ingredient that works well in one recipe, don’t be afraid to experiment with it in others as well. Personally, I add cinnamon to almost every pie, muffin and cupcake that I bake because the spice adds a warmer flavor that compliments so many other recipes. You can also add a dash to your pancakes or waffles in the morning to give your family a special treat!
- It can be tricky to get your frosting to the desired consistency and color even if your followed a recipe to the tee. If your frosting turns out too thick, slowly stir in a small amount of milk until the consistency is perfect. When you need to achieve just the right color for your frosting to match party decorations or school colors, use paste food coloring to get more vivid colors than a liquid version.
