Too much sugar lets your cake darken quicker.

If you bake a cake with raisins, remember to always scoop it in a preheated oven. Otherwise, the raisins will sink onto the bottom of the pan.

Never use refrigerated milk for baking. But rather remove the milk a few minutes prior.

Remove cheesecake from the baking pan while hot to ensure an unruffled surface!

Beaten white of eggs has the perfect condition of stiffness, if you can turn the bowl up side down whithout dripping.

Never sprinkle plum tart with sugar before baking.

A hearty yeast dough is made with real lard-spread instead of butter. And lard-spread is nothing but lard, which has been fried until the liquid fat has faded away and the valuable ingredients are left over, spiced with fine pieces of apples, onions, thyme and majoram.

Confectionars sugar icing obtains a snow white colour, if it is mixed with hot milk.

Curdled buttercream can be retrieved by stirring in a double-boiler or by the add-on of warm vegetable fat.

Sponge Cake: a broken sponge cake dough can easily be repared by brushing the crack with egg white. Then carefully press it together.

Cutting Meringue: to cut a meringue tart, either butter the knife or dip it into hot water to prevent the meringue from sticking to it.

Light but luscious Waffles: if you love waffles but not calories, replace on half of the butter by sour cream.

To obtain a thin short pastry dough, roll out the batter in between two slices of baking paper or covered in a kitchen cloth. Thus the dough won’t stick and won’t need sprinkling with additional flour.

To prevent fruit tart doughs from soaking through, sprinkle the dough with “whip it” afore.

Streusel taste even better, if they are turned in a vanilla-cinamon mixture before added on the cake and baked.

Before cutting a biscuit tart into two layers, let the cake cool over night to prevent it from breaking.

Beaten white of eggs remains stiffer, if a pinch of salt is added.