To get the eggshell out of a bowl, wet your finger with cold water and place it next to the shell.
To keep freshly baked cookies moist, store them with an apple wedge. The cookies will absorb some of the apple's moisture, keeping them soft and ready to eat whenever you like.
Don't have any buttercream, why not dust some icing sugar through lace for a fantastic design. Merely place a square piece over a cupcake, and sift with icing sugar. Make sure you use a new square bit for each cupcake.
If your brown sugar is rock hard, place it in a microwave-proof bowl covered with a wet towel for 20 seconds.
Keep brown sugar soft by putting a slice of bread in the container. You can also use a giant marshmallow. (Note, the slice of bread won't get mouldy either)
You can swap avocado for butter in cakes to make them a little healthier.
If you don't have a rolling pin, you can use a wine bottle or any bottle you have.
Ripen your bananas quickly by putting them in the oven for 40 minutes at 150C fan.
Easily make whipped cream in a jar, put the lid on and shake it like a polaroid picture!
Keep your cakes moist by placing a slice of bread on top till you are ready to frost.
To get the perfect texture for cakes and cookies, drop it like its hot! For cakes, dropping it before putting it in the oven gets the air bubbles out. For cookies, dropping the cookie sheet when it comes out of the oven makes them settle faster.
Ran out of cupcake cases? You can make them using parchment paper. Merely use a glass and shape the paper inside it.
Prevent splatters from your electric whisk by placing a paper plate over it. This also works for standing mixers.
Get perfectly even cupcakes by using a small ice cream scoop. Works every time!
Want even cake layers each time? Tie a wet fabric strip around the outside of the cake tin.
Run out of piping bags? You can use a ziplock bag instead.
Your buttercream requires softened butter, but you forgot to remove it from the fridge earlier. Merely place the butter in a glass or a microwave-safe container, and pop it in for 20 seconds at a time, checking in between each burst. You don't want it to be runny, just soft. Or, you use a rolling pin, by placing the butter between two sheets of parchment paper and roll!
Bake cookies in a cupcake tin for uniformed shapes. Or flip the tin over and make cookie bowls.
We sure hope most of you guys knew this already, but if not, then we did an excellent job :)
