Publisher's Synopsis
Tips for Baking Cakes, Cookies and Pastries 1) Tips about Nuts 2) Tips about Greasing Pans3) Do Not Overbeat Cake Batter 4) Cooking Cakes5) Testing Cakes for Doneness 6) Using Phyllo7) Refrigerate Cream Pies 8) Secrets for Perfect Pecan Pie9) Tips for Chocolate 10) Tips for Cheesecake11) Tips for Chiffon Cakes 12) Preparing Pie Crust13) Meringue for Pies14) What to do when Pie is Overbrowning15) Measuring Ingredients 16) Baking Cookies17) Cooling Baked Goods on Wire Rack18) Cookies for Pie Base 19) Cracks in Cheesecake20) Preparation of Cheesecakes21) Ingredients should be at Room Temperature22) Abbreviation and General Information23) Weights and Measures 24) Cake Information25) Analysis of Cake Baking Failures26) Cookie Information 27) Pastry Information28) Analysis of Pastry Baking Failures29) Causes of Uneven Baking30) Time and Temperature Baking Guide31) Coconut Tips
