START FROM THE END OF THE RECEIPE, AND READ IT BACKWARDS
It’s essential to be systematic in your approach to baking because it really is an exact science that must be followed precisely
USE OLIVE OIL TO MEASURE THE STICKY INGREDIENTS WITHOUT THE HASSLE.
For those sticky ingredients that are tough to scoop out of your measuring cups, Arnone recommended using olive oil.
Coat the measuring instruments lightly with oil before scooping honey, maple syrup, corn syrup, or molasses. This will allow the stickier ingredients to slide right out.
You can use a paper towel that has been moistened with oil to wipe the measuring spoon or cup.
USE UNSALTED BUTTER FOR BAKED GOODS
Double-check that you’re using unsalted butter, especially if you’re baking a cake. salted butter can change the chemistry of your recipes, and therefore might throw off the delicate flavors of your batter or dough.
SALT THE BOTTON OF YOUR COOKIES.
if the recipe calls for a light salting on the top of your cookies
before placing them in the oven, you should try sprinkling salt on the bottom instead.
This helps keep the flakes of salt from bouncing off the dough, and they also hit your tongue first, leading you from savory into sweet.
TRY USING DAMP KITCHEN TOWEL TO BAKE EVEN CAKE LAYERS.
Instead of attempting to level out your cake layers after they’ve been baked.
Soak and then wring out tea towels and wrap them around the outside of your cake pans. They will insulate the sides of the cake pan and cause your cake layers to rise evenly.
If you’re worried about putting your towels in the oven, you can also buy reusable cake strips that serve a similar purpose.