Whether you've rolled the dough a hundred times or just learned how to make chocolate chip cookies you can probably benefit from the knowledge of a pro pastry chef, especially if that knowledge is easy to digest.
Kyle Bartone is a pastry sous chef at Eataly in New York City, and he's got some genius tips to share with you that will make your adventures in baking much sweeter.
Let's start with the basics- ripening your cookie dough in the fridge for a day or two will give your cookies a better taste and texture, and after you've poured cake batter in a pan spin it and give it a few good taps to remove air bubbles.
And if you're going to decorate cakes and cookies you can save money by making your own piping bags out of parchment paper, and then you should take the money you saved and buy a multi-nozzled squirt bottle to keep your cakes moist:
"For large sheet cakes and rounds," says Bartone, "we give them a quick showering of simple syrup or booze to keep them moist." Most bakeshops use special squirt bottles ($14.99 on Amazon) that have multiple nozzles or showerlike lids to evenly soak their cakes. This makes sure the cakes stay super moist and don't dry out after you cut them.
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