Baking Tips from Laura Weathers
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How to make self-rising flour:
o Add 1 1/2 tsp. baking powder and 1/2 tsp. salt to every 1 cup all-purpose
flour. Conversely, if you have self-rising flour and the recipe calls for all
purpose just omit the baking powder and salt from the recipe and use
measure for measure of the self-rising flour.
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To make Caster or Super fine Sugar:
o Run white table sugar through your food processor for about 15 sec. and
then measure out the amount needed.
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Best results to gift individual cupcakes or package them for a bake sale:
o Use a short clear 9 oz. plastic cup, easily found in the grocery store, to
hold each cupcake. Wrap in a treat bag and tie with a bow.
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How to make perfect Egg whites:
o Start with a super clean, dry glass or metal bowl. I lightly wipe the bowl
and wire whip beater with white vinegar after they are in place on the
mixer just to make sure I haven't tainted them with any natural oils from
my hands.
o Separate eggs when they are cold but let the whites come to room
temperature (about 30 min.) before whipping. The proteins in the whites
expand better when warm and you will get better volume. Also, know that
because of chemical changes that have taken place as they age, older
eggs whip more easily. Make sure no grease or yolk gets in the whites. If
any shell falls into the whites when separating fish it out with another piece
of shell, not your fingers.
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Once you start the beating process, don't stop until they are done. Take no
breaks.
o A pinch of salt added to the whites before you begin whipping will
strengthen the proteins.
o Begin by whipping the whites at a medium low speed 3 and progress to
high 10. When the whites reach the foamy stage add about 1/8 tsp. cream
of tartar per egg white to stabilize them so they retain their whipped stage
after beating.
o If you are going to add sugar to the egg whites, add it when they are at the
soft peak stage.
o Add the sugar gradually. Test the mixture by rubbing a pinch between
your thumb and forefinger, if it feels gritty, whip a little longer to dissolve
the sugar completely.
 Refer to the Egg Whites section of the User Manual for a complete
guide to the different whipping stages and other useful tips.