When adding doughs and batters to a baking pan, rarely do I just pour. A couple extra utensils make all the difference in achieving a uniform and professional looking outcome. When making baked donuts, I use a piping bag. When making cookies, I use a small spring release scoop. When making cakes, cupcakes, muffins, waffles, and pancakes, I use a large spring release scoop. When making sugar cookies and biscuits (and sometimes when making mini cakes), I use a biscuit cutter. There must be a million other tricks out there. What do you do?
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Ah I have a scoop obsession and oddly enough I also use my scale when baking at home. It keeps me in the habit of precision. I use old ketchup upside down squeeze bottles to store glaze. Works like a charm when you need to glaze scones and its free? Thanks for sharing
I use a melon baller to scoop the pits out of a pear.
I’m gonna start using a small spring release scoop for my cookie batter – I love that suggestion – that way my cookies will be all uniform – and it should take less time!!
I use all of these and sometimes for cookies and cakes I will bring out my scale if I want to be extra precise.
I’m totally ALL about the spring loaded ice cream scoops! Work like a charm! Cupcakes, muffins, scones, etc etc…
I’m with Tieghan on this one, great tips. I rarely use anything but a spoon and spatchula. I will give some of these suggestions a try!
I use a pancake pen any time the consistency of a batter permits.
Great tip! I need to use it more often! Have a great weekend!