Baking Tips and Tricks: Expert Advice from Nina Kasem on Twitter

Summary

In this article, we will be discussing various tips and tricks related to baking shared by Nina Kasem on Twitter. Nina Kasem is an expert baker who has shared her knowledge on topics such as the correct temperature for baking, the difference between baking soda and baking powder, the use of cornstarch in baking spray, the importance of salt in enhancing the flavor of baked goods, and many more. She also demonstrates how to make an explosion cake with six layers of cake and cream cheese frosting. Additionally, we will be discussing the use of sprinkles in baking, tips for avoiding flat cookies, advice on baking cupcakes, and how to become a better baker. Finally, we will be discussing the art of making meringue, with an emphasis on the importance of meringue powder.

The Use of Sprinkles in Baking
Tips for Avoiding Flat Cookies
Advice on Baking Cupcakes
How to Become a Better Baker
Making Meringue with Meringue Powder

The Use of Sprinkles in Baking

Sprinkles are small, colorful confectioneries that are used to decorate cakes, cupcakes, cookies, and other desserts. They come in various shapes and sizes and are made of sugar, corn syrup, and food coloring. Sprinkles add a fun and festive touch to desserts and can be used to create different designs and patterns. They are a popular addition to birthday cakes and other celebratory treats. Nina Kasem explains that there are different types of sprinkles available, including nonpareils, jimmies, and sanding sugar. Nonpareils are small, round sprinkles, while jimmies are longer and cylindrical. Sanding sugar is coarser than regular sugar and adds a sparkly effect to baked goods. She suggests using sprinkles sparingly, as too many can overwhelm the taste of the dessert. Additionally, she suggests making your own sprinkles at home by mixing sugar and food coloring and drying them in the oven. Adding luster dust to homemade sprinkles can add extra sparkle.

Tips for Avoiding Flat Cookies

Nina Kasem provides some tips for avoiding flat cookies. Firstly, she suggests using room temperature butter and eggs, as cold ingredients can cause the cookies to spread too much. Secondly, she recommends chilling the dough before baking, as this helps the cookies hold their shape. Thirdly, she suggests using a baking mat or parchment paper to prevent the cookies from sticking to the baking sheet. Finally, she suggests using baking powder instead of baking soda, as baking soda can cause cookies to spread too much.

Advice on Baking Cupcakes

Nina Kasem provides some advice on baking cupcakes. Firstly, she suggests filling the cupcake liners 2/3 full to prevent them from overflowing. Secondly, she recommends using an ice cream scoop to ensure that each cupcake is the same size. Thirdly, she suggests rotating the baking pan halfway through baking to ensure even baking. Finally, she suggests testing the cupcakes with a toothpick to ensure that they are fully cooked.

How to Become a Better Baker

Nina Kasem provides some tips on how to become a better baker. Firstly, she suggests reading the recipe thoroughly before beginning to ensure that you have all the necessary ingredients and equipment. Secondly, she recommends measuring ingredients accurately, as even small variations can affect the outcome of the recipe. Thirdly, she suggests using high-quality ingredients, as they can make a significant difference in the taste and texture of the baked goods. Finally, she suggests practicing and experimenting with different recipes to improve your skills.

Making Meringue with Meringue Powder

Nina Kasem shares her knowledge on making meringue, emphasizing the importance of meringue powder. Meringue powder is a mixture of dried egg whites, sugar, and other stabilizers that can be used as a substitute for fresh egg whites. It is particularly useful when making meringue in humid weather, as it helps the meringue hold its shape. Nina suggests using a clean, dry bowl and whisk when making meringue, as any moisture can affect the outcome. She also suggests adding the sugar gradually and beating the mixture until stiff peaks form. Finally, she suggests adding the meringue powder at the end and beating the mixture for an additional minute to ensure that it is fully incorporated.

Conclusion

In conclusion, Nina Kasem provides valuable advice on various baking-related topics, including the use of sprinkles, tips for avoiding flat cookies, advice on baking cupcakes, and how to become a better baker. Her knowledge on making meringue with meringue powder is particularly useful for those who are new to baking. By following these tips and tricks, you can improve your baking skills and create delicious and beautiful desserts.