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There is so much precision that goes into being a good baker. What happens if you change the shape and size of your cake pan? How would you convert that measurement if you need to double the recipe? What can I substitute if I’m out of that ingredient? Do I have to use that exact type of sugar?
Have these free Top 10 Charts Every Baker Needs to Pin printed up and on-hand the next time you’re whipping up some baking magic in your kitchen! They will answer all your questions. And they are so delightfully designed and pleasing to the eye, you could even frame them and place them right on your kitchen counter!
- Cut a Recipe in Half the Right Way
- Piping Perfection
- Egg-Free Baking
- 9 Tips for Gluten Free baking
- The Science Behind Temperatures
- Conversion Chart of Basic ingredients
- Different Types of Sugar
- Baking Pans
- & more!