Try these baking hacks the next time you want to throw something in the oven. You’ll be glad you knew all of these tips and tricks.
Non-food coloring, food coloring
What? Well, there are some products that you can use to color your food that are not food coloring. One of these products is Jello. That’s true. If you need to color your frosting and you have no coloring, just use some jello! (Google a recipe for the details.)
Exaggerated … food?
Whether it’s toast or cookies, sometimes you really just want to remove the burnt bits. This is where your cheese grater comes in. Gently scrape your burnt food against the grater and enjoy.
Did you know that if you only have baking soda and you need baking soda (or vice versa) there is a substitute ratio so you can use both in your recipe? Because you can do it. Here you will find a number of other helpful baking substitute products.
- Oatmeal = breadcrumbs
- Bake cocoa + shortening = chocolate
- 1 cup of milk + 1 teaspoon of vinegar = buttermilk
- Cayenne pepper + dried thyme + dried basil + chopped garlic = Cajun spice
- Tartar + baking powder = baking powder
- Unsweetened chocolate + sugar = semi-sweet chocolate bar
- 1 tablespoon of melted butter + 1 cup of whole milk = half and half cream
Bread for cake?
It is true that if you “add” bread to the cake, the cake will stay moist and tasty. However, do not add the bread to the recipe. Once your cake is done, cooled, and possibly even sliced, it’s time for the bread. All you have to do is put a piece in the container you are storing the cake in and then close it tightly each time for a nice, moist piece of cake.
And one more note about cake
This is how you should cut a cake, no matter what you’ve been taught or how long you’ve been making it, this is how it’s supposed to be done. Instead of traditionally slicing the cake, try cutting a piece down the middle and then pushing the rest of the cake together to keep it moist and fresh longer. Between this and the bread-making hacks, there’s no reason your cake shouldn’t be absolutely delicious, every slice.
Baking Cookies Hacks
Because we all like our cookies a little bit differently, right? A crispy biscuit can be your favorite while your best friend likes their biscuits soft and sticky. The best part is that this cookie back hack allows you to create them however you want or customize them to suit others’ preferences as well.
Soften your butter for baking
There are several ways to keep butter at room temperature when you need it, even if you forgot to take it out of the refrigerator in time. This is how a glass, plate, and butter are used. Take a glass and fill it with hot water, just enough to warm the glass through. Let the water out and igloo the butter with the glass so it becomes soft.
Actual cake made of ice cream
We’ve all heard of ice cream cake, but we haven’t all heard of ice cream cake, and that’s exactly it. All you need is ice and flour to soften it. Just pour the mixture together in a bundt pan and bake until the toothpick comes out clean. This has to be one of the easiest and best backhacks out there.
And for the eggs that are still in the fridge
There is also one of the best baking hacks out there for this cold meal and you will be getting away with it and baking in no time. The thing is, some recipes call for eggs at room temperature. There is a way to speed up the heating
Process so to speak, and all you need is a bowl and some warm water. Just take your bowl and fill it with warm water. Next, put the eggs in the warm bowl of water and let them rest for a few minutes. Take them out and they’re ready to use!
Icing sugar substitute
Did you know you can make powdered sugar at home as long as you have cornstarch and regular white sugar on hand? This has to be one of the greatest backhacks out there. All you need is a cup of white sugar and a tablespoon of cornstarch for a blender or food processor. Mix it until the consistency looks right and you have powdered sugar.
These are some of the best bakery hacks out there. Which do you think you will try first?