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5 Totally Brilliant Holiday Baking Hacks

5 Totally Brilliant Holiday Baking Hacks

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The holiday baking season is upon us, which means your oven is about to get a workout. Whether you’re prepping sweets for parties or presents, prepare for the holiday with these 5 crazy clever baking hacks.

MAKE PUMPKIN PIE TARTS WITH A COOKIE CUTTER

Quickly create bite-size tarts for your holiday dessert bar with the help of a biscuit cutter.

Here’s How: Using the smallest size from your BAKER’S SECRET® ESSENTIALS 6-PC COOKIE CUTTER SET, cut the tarts from prepared pumpkin pies. Top with a dollop of whipped cream and a sprinkle of pumpkin pie spice.

BAKE A PERFECT CRUST WITHOUT PIE WEIGHTS

Create a pie weight in a pinch by placing another pie pan on top of the prepared pie crust before par-baking.

Here’s How: Place prepared pie crust in your BAKER’S SECRET® ESSENTIALS 9″ PIE PAN. Once positioned, place the second pie pan on top of the dough, creating a pie pan sandwich. If additional weight is needed, add 1-2 cups of dry beans to the top pan. Flip the sandwiched pans over and place on your BAKER’S SECRET® ESSENTIALS MEDIUM COOKIE SHEET. Bake as directed in the recipe.

USE A PAPER TOWEL TUBE FOR PERFECT ICEBOX COOKIES

Keep your slice-and-bake cookies perfectly round by chilling in a paper towel tube.

Here’s How: Roll prepared dough into a log and wrap in plastic wrap. Slide the log into an empty paper towel tube; refrigerate until firm or freeze up to 1 month. Once ready to bake, remove dough from the tube and plastic wrap and slice with a sharp knife. Voila! Perfectly round cookies! Arrange on a BAKER’S SECRET® PREMIUM™ LARGE COOKIE SHEET and bake as directed in the recipe.

USE A RUBBER STAMP FOR FESTIVE COOKIE DESIGN

Make an impression with your holiday cookies by adding a DIY design with ordinary rubber stamps.

Here’s How: Prepare your favorite shortbread cookie dough; place rounds of dough on a BAKER’S SECRET® SIGNATURE™LARGE COOKIE SHEET. With a clean rubber stamp, gently make an imprint into each cookie and bake as directed. Alternately, frost cooked cookies with royal icing, allow to harden, then stamp, using gel food coloring as your “ink.”

CREATE TWO-TONE CANDY CANE ICING WITH ONE ICING BAG

Top your cakes and cookies with a classic red and white candy-cane swirl using this simple trick.

Here’s How: In your BAKER’S SECRET® ESSENTIALS PASTRY BAG, add a few drops of red food coloring and squeeze so the color adheres to the sides of the bag. Fill with frosting and pipe on your baked goods as desired.

YOUR TURN: What’s your favorite kitchen tip for better holiday baking?

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