Domino® Sugar – the brand crafted by experts – is excited to unveil some of baking's best-kept secrets. Chef Eleonora Lahud shares six of her cherished tips and tricks designed to inspire and enhance the skills of home bakers everywhere.

Dust Off Ordinary Cakes with This Cocoa Trick

Dusting pans with cocoa instead of flour when making chocolate cake is a clever trick used by many chefs. Greasing and flouring pans is a crucial step in cake making, and using cocoa powder elevates the chocolate experience of your cake. It not only enhances the flavor but also adds aesthetic appeal by providing a darker appearance without the white residue that flour can leave behind.

Unsweetened cocoa powder comes in two primary types: natural and Dutch-processed, and understanding the differences is essential for successful baking. Natural cocoa powder is acidic and pairs with baking soda to help leaven baked goods, creating lift and fluffiness. On the other hand, Dutch-processed cocoa is treated to neutralize its acids, making it non-reactive with baking soda. It's crucial to use the specific type of cocoa specified in your recipe to ensure the desired texture and rise in your baking projects.

Unlock Fluffy Meringues with This Egg White Temperature Tip

The temperature of egg whites is crucial when making meringue. Cold egg whites can hinder the development of meringues. For the best results, egg whites should be at room temperature. It's easier to separate egg whites from yolks when they are cold, so separate them first and then let the whites come to room temperature before using.

Harness the Power of Perfect Temperatures

Temperature plays an essential role in baking. Many recipes specify using butter at room temperature, ideally around 68°F. At this temperature, butter is most effective at trapping air when creamed with sugar, resulting in a velvety, well-aerated crumb in cakes.

Similarly, many baking recipes recommend room temperature eggs. Using cold eggs can cause the batter to curdle, leading to an uneven texture in your finished baked goods. If you've forgotten to take your eggs out of the fridge ahead of time, a quick fix is to submerge them in a bowl of warm water to gently bring them to room temperature. This ensures a smoother, more cohesive batter for optimal baking results.

Chill, Mix, Bake: Secrets to Crafting the Perfect Cookie Every Time

Refrigerating cookie dough before baking is a crucial step for achieving the perfect cookie. Chilling the dough allows the gluten to relax, resulting in tender cookies. Additionally, this rest period enhances flavor development and promotes cleaner, sharper edges.

The choice and proportion of sugars also play a pivotal role in determining the texture and color of your cookies. For crispier cookies, increase the amount of white granulated sugar. If you prefer your cookies chewy and moist, opt for soft brown sugars. For a deeper color and richer flavor, substitute light brown sugar with dark brown sugar in your recipe.

Perfect Your Cake: Frost, Slice, and Serve Like a Pro

For flawless buttercream application, a bench scraper is an indispensable tool. To achieve a smooth, professional finish on your cake, dip your tools in hot water before spreading the frosting. This technique also works wonders for slicing through the cake cleanly, ensuring each piece looks as perfect as it tastes.

Master the Art of Baking: Learn to Trust Your Senses, Not Just the Timer

Chefs know that strictly adhering to the baking time listed in a recipe can lead to unpredictable results due to variations in oven temperatures, pan materials, kitchen conditions, and ingredient behavior. Instead, they rely on visual cues like the color of the crust and internal temperature checks to gauge doneness. It's wise to start checking on your bake slightly before the suggested time in the recipe to ensure perfect results every time.