Sometimes when I have a sudden urge to bake, I use some shortcuts and tricks to use what I have already (since I can’t be bothered to the run to the co-op to buy any missing ingredients) or have no time or the patience to wait hours for a dough to chill/something to cool, etc. I also realized that when I post recipes here, I never let you know of some of the tricks and substitutions I learned along the way.

I have complied here a list, although short, of my tips and tricks.

I call this work in progress… and hopefully this list will keep on growing.

tip #1 Cake flour: For every 1 cup cake flour a recipe calls for, substitute with 3/4 cup all-purpose flour and 2 tablespoons cornflour (cornstarch)

tip #2 Buttermilk: Although this is readily available everywhere, it’s just easier and more convenient to use this substitute. For every cup buttermilk substitute with 1 cup milk and a squeeze of half a lemon juice. Mix and leave for 15 minutes before using in the recipe.

tip #3 Curdling: When mixing an egg-based flour-less batter and it starts curdling, just add 1 tablespoon flour and mix. It will be smooth again.

tip #4 Using an electric oven: The top level is the hottest and the lowest level is the coolest. Place the rack in the middle when baking.

tip #5 Wipping Cream 1: Keep the cream and the mixing bowl in the fridge and take out just before mixing.

tip # 6 Whipping Cream 2: I used this tip on my last recipe. To maintain the whipping cream’s fluffiness and hold mix in 1 teaspoon cream of tartar for every 2 cups cream.

tip #7 Melting chocolate: When a recipe calls for melting chocolate, just pop it in the microwave, stopping after a few second to mix and in again until all is melted. Saves you time and dishes!

tip # 8 Chilling pastry dough: Because I have no sense of time management whatsoever this trick is my best friend! After making a pastry dough, you usually need to place it in the fridge for 2-3 hours. That’s a lot of time that I don’t have so I just put it in the freezer for 30 minutes tops. Soften the dough by placing it between your hands and then start rolling it.

….and this is what I have for now. I will update this when I remember anything else or find new tips or tricks.

And my lovely readers, please do contribute!