All the little tips and tricks that I’ve found helpful in my baking. I hope they’re as helpful to you as they are to me!

• It’s easier and a lot cheaper to make your own cake release or otherwise known as Baker’s Joy. It’s made up of things that can commonly be found in any baker’s pantry. Combine equal parts (1/2 cup each) all-purpose flour, shortening, and vegetable oil in a bowl, whisk until everything is fully incorporated. When you’re ready to grease your pans just used a little bit on the end of a pastry brush and spread a thin layer on all pans then you’re ready to go.
• If you bake a cheesecake in a springform pan, wrap the part where the sides meet the bottom of the pan in aluminum foil to prevent any water getting in and making the bottom of your cheesecake soggy
• Always line the bottom of your cake pans with a piece of parchment paper. This tremendously helps when it’s time to de-pan your cakes, the bottom of the cake won’t stick to the bottom of the pan. If you’re like me (a visual learner), Then here’s the website I use to make the parchment paper rounds for my cake pans.
• When making cakes and cupcakes, always remember to rotate your pans halfway through the baking time so that everything bakes evenly.
• Weighing all ingredients is the best way to get accurate and consistent results every time, every recipe. A food scale is a baker’s best friend, they’re not too expensive and can be found pretty much everywhere.
• If using the convection setting on the oven add 3-5 extra minutes to account for the lower temperature which means a longer bake time.
• Always set out ingredients like butter, eggs, and milk no more than 30 minutes before starting a recipe so everything comes to room temperature. This helps when it comes to mixing everything together and getting a well mixed batter/dough.