Here are some tips I have found and used that I hope you can also use. I know they have helped me when I have mishaps with baking or if I just needed an idea on what to do.
*It’s easier to score dessert bars as soon as the pan comes out of the oven. Cut along the scored lines when the bars cool.
*To make outlines with confections, push animal shaped cookie cutters lightly into icing on cakes or cupcakes. Fill the depressed outlines with chocolate icing or your preference.
*To prevent cut-up, dried fruit from sticking to the blade of your knife, coat the blade with a thin film of vegetable spray before cutting.
*Put cookies into a plastic bag and run a rolling pin back and forth to make cookie crumbs for your recipes.
*For strawberries dipped in chocolate, stick toothpicks into the stem end of the berry. Then coat the berries with chocolate, shaking off any excess. Turn the berries upside down and stick the toothpick into a block of Styrofoam until the chocolate is set. The finished berries will have chocolate with no flat surfaces. Another easy solution is to place dipped berries, dipped side up in the holes of an egg carton.
*To make wavy lines of chocolate over cookies, place cookies on a rack over waxed paper, and dip the tines of a fork with chocolate. Gently wave the fork back and forth over them.
*When you need packed brown sugar, fill the correct size measuring cup with the sugar, and then use the next smaller size cup to pack the brown sugar into its cup.
*An empty plastic thread spool works well for decorating sugar cookies. Press the spool into the dough, imprinting a pretty flower design.
*For just one cookie sheet around, line it with parchment paper, and then while one batch is baking, you can prepare another on paper and rotate. Clean up is easy!
*For that indent on the top of your holiday cookies for jam or chocolate, use the rounded end of a honey dipper to make the indent.
*Tin coffee cans are great freezer containers for cookies.