batter, especially when folding in aerated ingredients.
• Too much leavener—be sure to use level teaspoons,
not heaping ones.
• Inaccurate oven temperature—check temperature with
an oven thermometer, and take care not to overbake
the cake.
• Overgreasing the pan—a thin layer of butter or
cooking oil spray, and sometimes another of flour,
helps prevent cakes from sticking to the pan.
• If the cake comes out lumpy or contains streaks of
ingredients, the cake batter may have been undermixed.
• If the cake comes out heavy or dense, the cake batter may
have been overmixed.
• Don’t toss out a misshapen or poorly risen cake! Cut it
into chunks and use it for a trifle (a layered dessert with
cake, sherry, custard, fruit, and whipped cream).
Storing Cakes
• To store an uncut and unfrosted cake, wrap the cake
tightly in plastic wrap so that the plastic is touching the
top, sides, and bottom. The cake can be stored at room
temperature for 2–3 days.
• To store a frosted but uncut cake, cover the cake with a
cake dome or a large bowl and store at room temperature
for 2–3 days.
• To store a frosted and cut cake, press a piece of plastic
wrap against the cut area, then cover with a cake dome or
large bowl and store at room temperature for 2–3 days.
bake like a pro
Because baking is a science, trial-and-error is a common method for becoming a better baker.
Use our primer as both a preventative measure and as a troubleshooting guide to achieve
success with your baked goods—and to work around common challenges.
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COOKIES
Cookie dough and finished cookies are delicate. It is
important to handle cookies with care at every stage of the
process—from prepping, rolling, and cutting to cooling,
decorating, and storing.
Before & During Baking
• Oven temperatures vary, and since cookies have short
baking times, it is important to watch them closely so
they don’t burn. Check for doneness a couple of minutes
before the recipe indicates.
• To ensure even cooking, rotate the baking sheets halfway
through the baking time.
• Use wire racks for cooling; they allow air to circulate beneath
the cookies, which helps them cool quickly and evenly.
• When making bar cookies, use the size of dish called for
in the recipe—using a different size will change the
baking time and may affect the texture.
After Baking
• If the cookies spread too much during baking, the butter
was too soft when added, or the dough was placed on a
hot baking sheet.
• If the cookies are burned on the bottom, the cookies were
too thin, the oven was too hot, the baking sheet was too
thin or placed too low in the oven, or the baking sheets
were not rotated during baking.
• If the cookies did not bake evenly, the baking sheets were
not rotated during baking.
• If the cookies fell apart when removed from the baking
sheet, the cookies were removed from the baking sheet
too soon.
• If the cookies stuck to the baking sheet, the cookies were
not baked long enough or were left too long on the
baking sheet.
Storing Cookies
• Most cookies will keep well in an airtight container,
layered between sheets of parchment paper, at room
temperature for a few days.
• To pack bar treats for picnics and parties, wrap them
individually in aluminum foil or waxed paper.
• A dozen beautifully baked cookies can easily become the
perfect hostess or holiday gift. Wrap cookies in waxed
paper and place on colorful tissue paper in a sturdy
decorative box or metal tin, then tie with festive ribbon.
PIES
Pie doughs are half the battle when it comes to making a
perfect pie. Luckily, a perfect filling and a tender crust are
easy to achieve with a little practice and mindful preparation.
Before & During Baking
• Always chill your dough before baking to prevent a tough
crust.
• Choose fresh, ripe, in-season fruit for the best flavor and
texture in fillings.
• Depending on the sweetness and juiciness of the fruit, as
well as your own palate, adjust the amount of sugar you
add—more for unripe or less-flavorful fruit and less for
very ripe, sweet fruit.
• Fruit pies need thickeners so they aren’t runny.
Cornstarch is our preferred thickener in this cookbook,
especially for summer fruits. Potato starch or tapioca
starch are also excellent options.
• For double-crust and lattice-topped pies, brush the top of
the dough with an egg wash, a mixture of one large egg
beaten with about 1 teaspoon water for a shiny, golden
brown crust that helps turbinado sugar or other finishing
toppings to adhere to the crust.
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BAKING FAVORITES
• If the edges of the pie are overbrowning in the oven, cut
strips of aluminum foil and crimp them over the edges of
the crust as the pie finishes baking.
After Baking
• If the pie falls apart or is excessively juicy, the pie was
cut too soon. Fruit pies need to