Baking FAQ

Shiny pans can give your pie a soggy bottom. Choose instead dull-finished aluminum or glass pie pans.

This technique helps prevent soggy pie crusts because the egg protein forms a shield between the dough and moist pie filling. Since the coagulating temperature of the egg mixture is lower than the jelling temperature of the filling, you reduce the period in which the water in the filling comes in direct contact with the crust.

Yes, keep the following pointers in mind when making your pie pastry:

Yes! Be creative!

Always prepare your pans before mixing the batter.

This is caused by improper greasing of the pan.

Tunnels may result from over stirring or too high oven temperature.

Cover with foil or waxed paper. Check your oven temperature. The oven may be too hot.

This can be caused by insufficient raising agents such as baking powder, beaten egg white or yeast. Oven temperature may be too low or there may be too many liquid ingredients used (including eggs, milk, etc.)

Place the cheesecake on the lower oven rack to bake. If baked on a high rack, the surface will dry too quickly and the evaporating liquid of the cheese will crack the layer.

Yes. This is because the transparency of glass allows radiant heat to pass directly through it, absorbing comparatively little of that energy in the process.

Absolutely, cookie mixes, pouch cakes and muffins can be successfully doubled.

Poke a toothpick into the centre of the cake.