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*If it’s a butter-based cake, use softened butter so it whips properly. One stick of butter in my microwave for 45 seconds at low power comes out malleable, just right for beating. *Grease and flour the pans (or, preferably, brush them with a mixture of equal parts vegetable oil, flour, and shortening, beaten until combined […]
Use the catering trick: Freeze the unbaked dough. For muffins, scoop the batter into paper-lined tins, and freeze until solid. Transfer to zip-top freezer bags; freeze up to about 2 weeks (they lose quality after that, though remain safe to bake). When you’re ready to bake, return them to the muffin tins and bake; baking […]