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Carolyn's Tips, Tricks, and Frequently Asked Questions

We often get questions about our business. Here are some of the questions we are asked by many of our clients:

How can I make sure I get good results consistently? I hate surprises -- especially when my in-laws are visiting!

Get to know the recipe, make it often for a while and write yourself notes about how it went - specifically about baking times.


How can I make sure I measure accurately?

Use a dry measuring cup for flour and sugar. It's important to stir your flour to loosen it, dip your cup into the flour and swipe the rim level with a knife. Use a glass liquid cup to measure all liquids.


Carolyn, why do my cookies get so brown sometimes? I'm careful to watch the time they're baking....

Many people don't know this, but most supermarket chains use the cheapest goods they can find - and the source of the ingredients can vary from week to week. For example, when it comes to baking, there's a real difference between cane sugar and beet sugar, and when you don't know what sugar you're baking with, the results can be inconsistent. I always use C& H Pure Cane Sugar, Gold Medal All Purpose Unbleached Flour, and Challenge or Land o' Lakes unsalted butter.



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