DESSERT COOKING TIPS

SOFT & CREAMY CAKES

Add a little of milk when the cake is baked. This will make the cake softer and creamier.
KEEP LEFTOVER PASTRIES FRESH

Left over cakes and pastries should be packed or wrapped in cling film and stored in a cool place like a refrigerator. It is very important to see that they are not exposed to air at all, which would otherwise dry them out.
ICING TROUBLE

To avoid the cream from becoming watery and for it to come out of the pipng bag easily; the cream has to be chilled before you start to beat it. A safe way is to place the container over ice. If cream is not chilled enough it will always curdle (and water separated will ooze out), and the rest will be buttery.
SOFTER FRUIT CAKE

The more the proportion of fruit (for Christmas fruit cakes), the less soft it will be. But to improve it, soak the fruit in juice or rum overnight. Also keep a bowl of water in the oven while baking to keep the atmosphere moist
PIE CRUSTS

The secret to making a good pie crust - if there is one - is to bring the flour, water, and fat together, and mix it just enough without overworking the dough.
SPLITTING CAKES

Cake splitting on the surface as they rise is very common while baking cakes. Since the sides of the baking tin are in direct contact with the batter, they bake faster than the middle of the cake. Since the center is still rising, it tends to push the cake to the top and causes cracks on the surface.
STORING COOKIES

Before you store cookies, be sure to cool them completely. Otherwise you run the risk of taking funny shapes if packaged when they're warm. It's also a good idea to store different types of cookies separately, rather than in the same tin.

As brownies cool, they move away from the edges of the pan. So it's a good idea to cut cooked brownies after they cool down to room temperature.
How do you tell if brownies are done?

Brownies are generally cooked when the edges look hard and the top has cracked a bit. Check that the center should not jiggle when you shake the pan.