Baking tip: Touch tip

I used to stick a toothpick in to test doneness.
I have come to see the tops and know… I open the oven touch the top of one to confirm and spring back to the touch. For me, it’s generally 18 minutes at 350 degrees.

Cakes are tougher since each size is different and they get filled at different levels at times but touch tests work and I confirm with a stick in the bigger cakes (half sheets).

Baking tip: Freeze the batter

After making the batter, whatever the recipe, you can freeze it. Store it in a tight container. Put a piece of saran wrap across the surface just to keep it uber fresh before you snap on the lid. Not only does the batter hold up well, but it doesnt freeze solid. What does this mean? This means you can bust out your metal cookie/ice cream scooper! Just line your cupcake pan, and put a frozen scoop in each one and bake as usual. Its neat and clean and let’s you be able to bake lots of flavors at once or make great half & half cupcakes. No need to bake more than you need, just freeze & save! 🙂