2019-02-01_Southern_Living

TIPS AND TRICKS FROM THE SOUTH’S MOST TR

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KNOW-HOW

Perfect Squares? Yes, Please

Test Kitchen tips for even cuts every time

BAKING TIP

The Secret

to Even Cake

Layers

LINE THE PAN

Before baking,

cover the pan

with aluminum

foil. Make sure

to leave about a

3-inch overhang

on two sides, which

you can use as

handles to lift the

bars once they

have baked.

COOL COMPLETELY

It’s tempting to

cut (and eat) the

bars as soon as they

come out of the

oven, but the longer

they cool, the

neater your slices

will be. Speed up

the process by

refrigerating them

for two hours.

USE A RULER

For the most

precise results,

measure the bars

with a ruler and use

a toothpick (or tip

of a knife) to make

small marks where

you’ll slice. This is

especially helpful if

you need an exact

number of treats.

SPRAY THE BLADE

A chef’s knife is the

best tool for slicing

bar cookies. Before

you cut, coat the

blade with cooking

spray and wipe it

clean with a paper

towel. Repeat this

process between

slices if the bars

are extra gooey.

When you’re dividing cake batter

between two or more pans, do

it gradually, going back and forth

between the pans rather than

filling them one by one. Â

“When baking a

layer cake, wrap

the cooled layers

in plastic wrap, and

refrigerate four to

six hours before

frosting. This will

prevent crumbs

from getting into

the frosting.”

—Pam Lolley

Test Kitchen Professional

SLICE RIGHT
When it’s time to cut,
press the blade of the knife
down firmly, and then drag
it back in a single motion.
Moving the blade back and
forth (like a saw) creates
jagged edges.