2. For level layer cake stacking, evenly slice off the dome top with a serrated knife.
3. Don’t doctor the oven temperature and cooking time for faster baking.
4. Substitute at your own risk.
5. If using egg whites for meringues, make sure to keep your fingers out of the egg whites, as oils from your hands can flatten the meringue.
6. Unless otherwise stated in a recipe, always start a baked recipe with room temperature eggs and room temperature butter.
7. Be gentle with pie crust (and other pastry dough) and bread for that matter.
8. For pie crust and quick breads (like scones and biscuits) let the dough rest in the refrigerator for 30 minutes, to make it easier to handle.
9. For pie crust and quick breads, roll and cut the dough quickly, so you get it in the oven while it’s still cool.
10. Always flour your work surface, rolling pin, hands, cookie cutters, or knife before rolling and cutting dough.
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