Bakeware
Use the size pan specified in the recipe. To check the width of a pan, measure across the top from inside edge to inside edge.

Cooling
Cut the baked recipe into bars, squares or other shapes when completely cool unless the recipe specifies differently. This helps prevent the bars from crumbling.

Storing
Store bar cookies or brownies in a tightly covered container, or leave them in the pan and cover tightly with aluminum foil.

Bakeware
Be sure to use the pan size called for in the recipe. To check the width of a pan, measure across the top from inside edge to inside edge.

Use shiny metal pans for baking cakes. They reflect heat away, producing a tender, lighter-colored crust.

Use caution when using dark nonstick baking pans or glass baking dishes. Read and follow the manufacturer's directions. Since these pans absorb more heat, results may be better if the baking temperature is reduced by 25 degrees F.

Baking
Bake cakes with the oven rack placed in the center of the oven, unless the recipe states differently. Bake only on one rack.

Cooling
Cakes should be cooled completely on wire racks. Cool round cakes in their pans 10 minutes, then loosen and remove from pans to wire racks. Rectangular cakes (often in 13x9-inch baking pans) can be cooled completely in the pan or cooled 10 minutes in the pan and then removed to a wire rack to cool completely.

Frosting
Frost cakes when they are completely cooled, or the frosting will melt or slide off the cake.

Making a Cake Recipe into Cupcakes
Follow cupcake preparation directions in the recipe, but if the recipe does not have specific instructions, be aware that most cake recipes can be made into cupcakes. Use the following guidelines.

Line cupcake pans with paper baking cups; fill cups 1/2 to 3/4 full with cake batter.

Bake cupcakes at 375 degrees F. for about 16 to 20 minutes.

Cool cupcakes completely before frosting.

Expect a yield of about 1-1/2 to 2 dozen cupcakes from a recipe calling for about 2-1/4 cups of flour.

Preparation
Grease and/or flour pans as directed in recipes for butter-type cakes. Do not grease pans for angel, sponge and chiffon cakes unless directed in the recipe.

Fill cake pans no more than half full to allow for rising during baking.

Storage & Cutting
Cool unfrosted cakes completely before storing, or they will become sticky on the surface.

Store cakes with creamy frostings under a cake saver or large inverted bowl.

Store cakes with whipped cream toppings, cream fillings or cream cheese frostings in the refrigerator.

Cut butter-type cakes with a sharp, long, thin knife.

Cut angel food, chiffon and pound cakes with a long, serrated knife or electric knife.

Trouble Shooting
Refer to this checklist to figure out why a cake did not turn out as expected.

If a homemade cake has a coarse texture, the following problems may have occurred:
Too much baking soda or baking powder may have been used.

Not enough liquid may have been used.

The butter and sugar may not have been beaten together long enough. If the recipe calls for creaming butter and sugar, or beating until light and fluffy, this should take at least three to four minutes of beating.

The oven temperature was too low.

If a homemade cake is too dry, the following problems may have occurred:
Too much flour or leavening (baking soda/baking powder) was used.

Not enough shortening or sugar was used.

The cake was over-baked - the oven temperature was too high and/or the baking time was too long.

If a homemade cake fell (the center of the cake sinks), the following problems may have occurred:
The cake was under-baked - the oven temperature was too low and/or the baking time was too short.

The liquid was over or under measured.

The pan was too small - the batter was too deep.

The cake was moved or jarred before it was sufficiently baked.

Old or expired baking powder was used.

A wooden pick or cake tester was inserted into the cake before it was sufficiently set.

If a homemade cake has low volume or is too flat, the following problems may have occurred:
The liquid was over- or under-measured.

The batter was under-mixed or extremely over-mixed.

Too large a pan was used.

The oven temperature was too low or too high.

If a homemade cake has a peaked center, the following problems may have occurred:
The batter was over-mixed.

The oven temperature was too hot.

If a homemade cake shrinks excessively around the edges, the following problems may have occurred:
The baking pans were greased too heavily.

The baking pans were placed too close together in the oven.

There was too little batter in the baking pan.

The batter was extremely over-mixed.

There was too little liquid in the batter.

The cake was over-baked - either too long a time or at too high a temperature.

If a homemade cake is soggy, the following problems may have occurred:
The cake was moved or jarred before it was sufficiently baked.

The cake was under-baked - the oven temperature was too low and/or the baking time was too short.

Old or expired baking powder was used.

If a homemade cake has a spotted crust, the batter was probably under-mixed.

If a homemade cake has a sticky top crust, the following problems may have occurred:
The cake was stored while still warm.

The liquid was over measured.

The cake was under-baked - the oven temperature was too low and/or the baking time was too short.

The air humidity was too high.

If a homemade cake has tunnels throughout the layer, the following problems may have occurred:
The oven temperature was too high.

The batter was under-mixed or extremely over-mixed.

If a homemade cake has uneven browning, the following problems may have occurred:
There was uneven heat circulation in the oven.

The baking pans were placed too close together in the oven.

If a homemade cake has uneven layers, the following problems may have occurred:
The oven rack was not level.

The cake pans were warped or bent.

Bakeware
A springform pan (with removable side and bottom) is the most commonly used pan for making cheesecakes.

Baking
Avoid over-baking.

Cheesecake baking times are not always exact, due to variations in ovens. The cheesecake will continue to bake after it is removed from the oven. The center of the cheesecake should be just slightly moist when it is ready to be removed.

Cooling
Upon removal from the oven, loosen the cake from the edge of the pan by running the tip of a knife or narrow spatula between the top edge of the cake and the side of the pan. This allows the cake to pull away freely from the pan as it cools.

Cool the cheesecake on a wire rack away from drafts.

After a cheesecake has cooled completely, gently loosen the entire side of the cheesecake from the pan with the tip of a knife while slowly releasing the springform pan clamp. Carefully remove the side of the pan.

Preparation
Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.

For even marbling and the best distribution of added ingredients, such as chocolate chips or nuts, do not over-soften or over-beat the cream cheese.

Storage
Baked cheesecakes freeze well. Cool them completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze cheesecakes with garnishes or toppings.

Bakeware
Use a shiny, flat cookie sheet at least two inches narrower and shorter than your oven rack. The cookie sheet may be open on one, two or three sides. Cookies may not brown evenly if a cookie sheet is warped.

Follow manufacturer's instructions if using a cookie sheet with a nonstick coating; the oven temperature may need to be reduced by 25 degrees F.

Follow manufacturer's instructions if using an "insulated" cookie sheet; cookies may take slightly longer to bake or may brown differently.

Baking
Bake only one sheet of cookies at a time in the center of the oven.

Check cookies at minimum baking time.

Cooling
Remove baked cookies immediately from the cookie sheet with a wide spatula, unless the recipe states other cooling directions. Place cookies in a single layer on a wire rack to cool completely before storing.

Preparation
Grease the cookie sheet only if directed in the recipe, using solid vegetable shortening (not butter, margarine, vegetable oil spread or oil) or use nonstick cooking spray.

Make cookies the same size and thickness to ensure uniform baking.

Clean and cool cookie sheets before reusing or cookies may stick to sheet or spread too much.

Always remove the foil wrapping from HERSHEY'S KISSES Brand Chocolates before placing them on cookies. Do not put cookies back into the oven after placing chocolates on top of them. Do not substitute HERSHEY'S KISSES with Almonds for HERSHEY'S KISSES Brand Chocolates, as they may melt too much from the heat of the cookies.

Storage
Store crisp, thin cookies in a container or a tin with a loose-fitting cover.

Store unfrosted soft cookies in an airtight container to preserve moistness.

Store frosted soft cookies in a single layer in an airtight container so that the frosting will maintain its shape and the cookies will remain moist.

Trouble Shooting
Use this checklist to determine what went wrong with a batch of cookies.

If homemade cookies spread too much during baking, the following problems may have occurred:
The oven temperature was too cold. Pure cane sugar (sucrose) was not used; fructose sugar or a blend of sugars was substituted. The cookie sheets were greased too heavily. Diet margarine or vegetable oil spreads were substituted for butter or regular stick margarine (80% fat). Dark brown sugar was used instead of light brown sugar generally called for in recipes. The cookie sheet was still warm when the cookie dough was placed on the sheet.

If homemade cookies did not spread enough during baking, the following problems may have occurred:
The cookie dough was over-mixed. The cookie dough was too cold. The oven temperature was too hot. Solid vegetable oil shortening was substituted for butter in the recipe.

If homemade cookies stick to the cookie sheet, the following problems may have occurred:
The cookie sheets were not sufficiently cleaned between uses. The cookie sheets were not greased and the recipe called for greasing. The cookies were under-baked. The cookies were left on cookie sheets too long before removal. The cookie batter is too warm (hot kitchen). The cookie sheets are warm or hot before baking.

Pick a day when the weather is cool and dry.

Don't double, triple or make other multiples of a fudge recipe at one time. This will affect the cooking and cooling rate, and may cause recipe failure.

Don't substitute ingredients. Fudge and candy making are very exact, and substitutions may result in poor performance.

Use only regular butter or margarine (80% fat) in sticks. Using diet, soft, light, or vegetable oil spread products can cause recipe failure since these products contain additional moisture or different fats.

Use an accurate candy thermometer and follow recipe directions closely. Test your candy thermometer by placing it in a pan of boiling water. An accurate thermometer will register 212°F. at sea level. Add or subtract degrees from cooking temperatures in recipes according to the thermometer reading. If you live at higher altitudes, check with a county extension agent to determine when water should boil in your area. Do not allow bottom of thermometer to touch bottom of pan.

Homemade candies make great gifts for the holidays or a nice thank-you for something special that someone did. Colorful candy or nut cups may be purchased at candy supply or specialty food stores to add a festive look to your candies. Try mixing several different candy recipes in a decorative tin or box. Include a hand-written copy o

Butter, Margarine & Spreads

Butter
Butter is made from fresh or soured cream and must contain at least 80% fat by law. The remaining 20% is composed of milk solids and water.

For baking, ONLY use butter in the stick form. Whipped butter has air beaten into it and cannot be directly substituted for stick butter.

The HERSHEY'S Kitchens uses regular stick butter that contains salt in all recipe development and testing. Unsalted butter may be substituted for regular butter with little difference in the overall taste of the recipe.

Margarine
Margarine must contain 80% vegetable fat by law. It is often made from soybean, canola and corn oils. Because margarine is made from vegetable oil, it contains less saturated fat than butter.

For baking, ONLY use margarine in stick form. The softer margarine found in tubs may have air beaten in to it which will negatively affect the outcome of your recipe.

Margarine made with 80% fat is the only acceptable substitution for butter. Read package labels carefully. Many products will look like margarine, but they are actually spreads.

Spreads
Spreads contain less than 80% fat by weight. Water typically replaces the fat in spreads. DO NOT use spreads in baking unless a recipe calls for a specific type of spread. For example, 1/2 cup 60% vegetable oil spread.

Reduced-Calorie or Low-Fat Butter or Margarine
These products have considerably less fat than regular butter or margarine and usually contain added water and air. Unless a recipe specifically lists these products, do not use them for baking as poor quality and texture will occur.

Measuring Butter or Margarine
It is easiest to measure butter or margarine by using the tablespoon and cup indicators on the wrappers. If your butter wrapper doesn't list tablespoons and cups, use the following guidelines: 1/4 cup equals 4 tablespoons or 1/2 stick, 1/3 cup equals 5 tablespoons plus 1 teaspoon, 1/2 cup equals 8 tablespoons or 1 stick.

 

HERSHEY'S Baking Chips and Chocolate for Baking

Melting
Visit the techniques section for a variety of information about melting our baking chips and baking chocolate.

Storage
Chocolate products will stay fresh for well over a year if stored in a cool, dry place (65-70 degrees F.) It's a good idea to keep an eye on the temperature and humidity. Bloom, the gray-white film that sometimes appears on chocolate bars and chips, occurs when chocolate is exposed to varying temperatures. It does not affect the taste or quality of the chocolate.

 

HERSHEY'S Cocoa

Substitutions
HERSHEY'S Cocoa can be used as an easy substitute for most forms of baking chocolate and even baking chips called for in recipes. Use the following chart as a guideline for your needs:

Product	Cocoa	Shortening	Sugar	Amount
Unsweetened Baking Chocolate	3 Tbsp.	1 Tbsp.		Equals 1 oz. Scale up accordingly.
Pre-melted Unsweetened Baking Chocolate	3 Tbsp.	1 Tbsp.		Equals 1 envelope
Semi-Sweet Baking Chocolate	6 Tbsp.	1/4 cup	7 Tbsp.	Equals 6 oz. Semi-Sweet Baking Chocolate or 1 cup Semi-Sweet Chocolate Chips
Sweet Baking Chocolate	3 Tbsp.	2-2/3 Tbsp.	4-1/2 Tbsp.	Equals 4 oz bar

Storage
HERSHEY'S Cocoa keeps very well when stored at room temperature in the original container. It retains its freshness and quality without refrigeration.

When storing HERSHEY'S Cocoa, avoid contact with moisture and/or high heat. Both can cause clumping and gray discoloration, although neither affect cocoa flavor or quality.

 

MOUNDS Coconut

Toasting Coconut
1. Heat oven to 350 degrees F.
2. Spread MOUNDS Sweetened Coconut Flakes in a thin layer in a shallow baking pan.
3. Bake 5 to 10 minutes, stirring occasionally, until light golden brown.

Tinting Coconut
1. Combine 1/2 teaspoon water and a few drops of food color in a small bowl, small covered jar or re-sealable plastic bag.
2. Add 1 cup MOUNDS Sweetened Coconut Flakes.
3. Toss with a fork or shake closed jar until coconut is evenly coated; store in airtight container.

Storing Coconut
To store a bag of MOUNDS Coconut after opening, tightly close the bag and place it in the refrigerator. You can also place the opened bag inside a heavy re-sealable plastic bag and store it in the freezer.

Melting Chocolate

General Hints
Choose a cool, dry day to melt chocolate for chocolate coating. Humidity in the air or even in the kitchen will cause chocolate to tighten up or become stiff and grainy, a condition known as "seizing."

Only use very dry utensils when melting chocolate. Wet utensils (even with two or three drops of water) can cause chocolate to seize.

Break chocolate into small pieces to speed the melting process.

Chocolate can scorch easily. Stir melting chocolate periodically to help blending and discourage scorching.

Steam, condensation, or water droplets may cause chocolate to become lumpy and grainy. If during the melting process the chocolate product begins to tighten or become lumpy, it is advisable to add a small amount of solid vegetable shortening (not butter, margarine, spreads, oil, water or milk) to the chocolate, chocolate chips, chocolate squares, or other baking pieces. As an emergency measure only, stir in 1 level tablespoon solid vegetable shortening for each 6 ounces of chocolate you are melting. (6 ounces is equal to 1 cup baking chips or 6 1-oz squares of baking chocolate.

Microwave
Use only microwave-safe containers to melt chocolate in the microwave and place container with chocolate in the center of the microwave to melt.

Handle microwave containers with a hot pad after heating. The container may be hotter than contents.

Do not overheat; chocolate and other baking ingredients can scorch easily.

Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.

Use the following chart as a guideline for microwave melting. Use this chart only as a guideline; all microwave ovens differ in timing and heating patterns.

Direct Heat
When melting chocolate on a range or stove top use very low heat, use a heavy saucepan and stir constantly.

Double Boiler Method
Place chocolate or other ingredients in double boiler top over hot, not boiling, water. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy.

Stir occasionally with a clean, dry utensil until the chocolate is melted.

Warm Water Method
Place chocolate in a small, heatproof cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm water.

Stir the chocolate occasionally until it is smooth.

 

Measuring

Spoons
Use measuring spoons available in standard sets (from 1/8 or 1/4 teaspoon to 1 tablespoon). Do not use kitchen flatware to measure ingredients for baking recipes. The following guidelines will help you in measuring ingredients.

Measure small amounts of liquid-like extracts by pouring them into the spoon until the spoon is full.

Measure small amounts of dry ingredients, such as baking powder, baking soda and salt, by pouring or scooping them into the spoon until the spoon is full. Level the top with a straight-edged spatula or knife.

Nested Measuring Cups
Use nested measuring cups (cups that store one into another) to measure dry ingredients and solid fats, such as shortening. Cups range in size from 1/4 cup to 1 cup in most sets. Do not use coffee cups, mugs or other containers to measure ingredients for baking recipes. The following guidelines will help you when measuring ingredients.

Measure dry ingredients such as flour, sugar and cocoa by spooning the ingredients lightly into a cup; level with a straight-edged spatula or knife. Do not pack, shake down or press ingredients into these measures.

Measure solid shortening, peanut butter or brown sugar by spooning them into a cup and packing them down firmly with a spatula or spoon.

Measure flaked coconut by spooning it into a cup and packing it down lightly.

Measure butter or margarine by using the tablespoon and cup indicators on the wrappers. The following guidelines can be used if the wrapper doesn't have the indicators: 1/4 cup equals 4 tablespoons or 1/2 stick, 1/3 cup equals 5 tablespoons plus 1 teaspoon, 1/2 cup equals 8 tablespoons or 1 stick.

Glass/Transparent Measuring Cups
Use glass or plastic transparent measuring cups with a spout to measure all liquid amounts greater than 1/4 cup. When measuring ingredients in these types of cups, read the liquid measurement at eye level while the cup is on a flat surface.

 

Storage

Refrigerated
Cover all foods tightly before refrigerating to prevent drying and transfer of odors and flavors.

Freezing & Thawing
To freeze baked goods, let them cool completely before wrapping in airtight freezer-weight packaging. Allow frostings to set or freeze uncovered before packaging. Freeze baked products when they are still fresh, as soon as possible after baking and cooling.

To thaw frozen home-baked cakes, loosen wrap on frozen unfrosted cakes and thaw at room temperature 2 to 3 hours. Loosen wrap on frozen frosted cakes and thaw overnight in refrigerator.

Baked cheesecakes freeze well. Cool cheesecakes completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze them with garnishes or toppings.

Freeze delicate, frosted and decorated cookies by placing them in a sturdy airtight container separated by wax paper. Thaw them covered in their container at room temperature 1 to 2 hours.

Cake Storage
Cool unfrosted cakes completely before storing or they will become sticky on the surface.

Store cakes with creamy frostings under a cake saver or large inverted bowl.

Cakes with whipped cream toppings, cream fillings or cream cheese frostings should be stored in the refrigerator.

Cookie Storage
Store crisp, thin cookies in a container or a tin with a loose-fitting cover.

Store unfrosted soft cookies in an airtight container to preserve their moistness.

Store frosted soft cookies in a single layer in an airtight container so that the frosting will maintain its shape and the cookies will remain moist.

Ice Cream Making & Storage

Making
The freezing procedure for each type of ice cream maker differs so always read the owner's manual and freeze according to the manufacturer's directions.

Ice cream expands as it freezes so don't overfill the container. Fill the container to no more than two-thirds or three-fourths of its capacity. (Check the manufacturer's directions.)

Ice cream needs to sit for an hour or two in the freezer after making. This is called "ripening" and allows flavors to develop and blend.

Because homemade ice cream has no stabilizers or emulsifiers and less air than commercial ice creams, it will not keep as well and will freeze to a harder state. You may need to allow it to soften slightly before you can serve.

Storing
Store ice cream in the coldest part of your freezer. Melting and freezing causes ice crystals to form.

Avoid prolonged exposure to air by covering the ice cream tightly and returning it to the freezer immediately after serving.

To help prevent the formation of ice crystals, press plastic wrap or wax paper on ice cream surface before replacing lid.

Do not store ice cream next to any uncovered food in your freezer. Flavors could be transferred to the ice cream.

Beat
To combine ingredients vigorously with a spoon, fork, wire whisk, hand beater or electric mixer until the ingredients are smooth and uniform.

Blend
To combine ingredients with a spoon, wire whisk, or rubber scraper until very smooth and uniform. A blender or food processor may also be used, depending on the job.

Boil
To heat a liquid until bubbles rise continuously and break on the surface and steam is given off. For a rolling boil, the bubbles form rapidly and will not stop forming even when the liquid is stirred.

Fold
To combine ingredients lightly while preventing loss of air by using two motions: Using a rubber spatula, first cut down vertically through the mixture. Next, slide the spatula across the bottom of the bowl and up the side, turning the mixture over. Repeat these motions after rotating the bowl one-fourth turn with each series of strokes.

Grease
To rub the inside surface of a pan with solid shortening, using a pastry brush, wax paper or paper towels, to prevent food from sticking during baking. Nonstick cooking spray may also be used; do not use butter or margarine (especially in a baked recipe) because sticking may occur.

Grease and Flour
To rub the inside surface of a pan with solid shortening before dusting it with flour, to prevent food from sticking during baking. After flouring the pan, turn it upside down, tapping the bottom to remove excess flour. If the batter to be added to the pan is chocolate, HERSHEY'S Cocoa may be used in place of flour to add a rich brown coating to the final product.

Heat Oven
To turn the oven controls to the desired temperature, allowing the oven to heat thoroughly before adding food. Heating takes about 10 minutes.

Mix
To combine ingredients in any way that distributes them evenly. This can be accomplished using a hand utensil or an electric mixer.

Soften
To allow cold food, such as butter, margarine or cream cheese, to stand at room temperature until no longer hard. Generally this will take 30 to 60 minutes.

Stir
To combine ingredients with a circular or "figure 8" motion until they are of a uniform consistency.

Whip
To beat ingredients with a wire whisk, hand rotary beater or electric mixer to add air and increase volume until ingredients are light and fluffy, such as with whipping cream or egg whites.