The Chocolate Muse Baking Tips
A few hints and suggestions for your baking activities. Please send your baking tips to thegoddess@thechocolatemuse.net or tweet them to me @thechocolatemuse. I’ll post them here and maybe I’ll learn a thing or two from you!
TCM Baking Tip #10: Before you melt chocolate, you need small, uniform pieces. For large bars of chocolate, chop it before melting. It will melt evenly and not overheat.
TCM #Baking Tip #9: Use good quality ingredients to make a good quality cookie. Your ingredients is where it all starts, so don’t skimp!
TCM #Baking Tip #8: Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.
TCM Baking Tip#7: When making drop cookies keep the dough in the refrigerator in between batches. This prevents the “flat” cookie.
TCM Baking Tip #6: Always cool your cakes on a wire rack. If you leave the cake to cool in the tin, it may go soggy.
TCM Baking Tip #5: Add a little milk to your chocolate chip cookie dough. The cookies with be less hard when they’re done.
TCM Baking Tip #4: For a moister chocolate cake, before adding the baking soda to your cake recipe, mix it with a teaspoon of vinegar.
TCM Baking Tip #3: brownies will keep up to four months in the freezer. (if they are there that long you’ve obviously forgotten about them)
TCM Baking Tip #2: Make sure that you cream the butter & sugars well. This ensures plenty of air in the dough and cookies will bake better!
TCM Baking Tip #1: mix a little flour with chocolate chips or nuts before adding them to the batter and they won’t all sink to the bottom.
