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I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Top Ten Foolproof Baking Tips from Rose


Rose Levy Beranbaum is the undisputed Diva of Desserts. In her latest book, The Baking Bible, Rose shares her experience and expertise on baking, including The Golden Rules of Cake Baking. Here are her Top Ten Foolproof Baking Tips from Rose. There are many reason why I recommend The Baking Bible, but all of the tips and advice she offers are reason enough if you are a serious baker.

Top Ten Foolproof Baking Tips from Rose

  1. Using a scale instead of measuring by volume makes baking faster, easier, more enjoyable, and virtually guarantees success.
  2. Begin preheating the oven a minimum of 20 minutes before baking. If using a convection setting, lower the heat 25 degrees F.
    (This is not usually necessary for countertop ovens.)
  3. For the best tasting citrus zest: wash the fruit with detergent and rinse well. This makes a surprising difference in the flavor. If the citrus fruit has already been squeezed and you want to make zest, freeze the rind to make it easier to grate.
  4. Cut cheesecake with unflavored dental floss held taut. A deeply serrated knife works best for other cakes.
  5. Choosing the right kind of flour makes all the difference. Use the type of flour indicated in the recipe. Unless otherwise specified, use bleached flour.
  6. For the most delicious chocolate chip cookies use browned butter. It’s easy to make: simply cook the butter until the milk solids turn a nut brown. Allow it to cool to room temperature before adding it to the cookie dough.
  7. Once a cake or loaf of bread is cut, cover the cut sides with plastic wrap to keep them from drying out.
  8. When using dark or glass pans, lower the oven heat by 25 degrees F.
  9. To decorate baked goods or plate with sauces such as caramel, melted chocolate or raspberry sauce, use a squeeze bottle instead of a pastry bag. It can be set in a bowl of hot water to keep its contents fluid.
  10. For rounded tops on cupcakes, let the batter sit in the liners for 20 minutes.



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Patricia Rain
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