Adding a pinch of baking powder to powdered sugar frosting will help it stay moist and not crack.

Your frosting will look more professional if you first frost with a thin layer and let it set. Then apply a second coat of frosting.

An easy way to form drop cookies is to drop them onto the cookie sheet and then press them with the bottom of a water glass that has been dipped in sugar.

To preserve the creamy texture of frozen cheesecake, thaw in the refrigerator for 12 hours.

Dipping the cookie cutter in slightly warm salad oil will give you a much cleaner cut.

A quick frosting can be made by adding a bit of chocolate syrup to prepared whipped topping.

If powdered sugar is sprinkled on top of each layer before filling or frosting, this will keep the filling from soaking through the cake.

Spaghetti is great with cake! While waiting for frosting to set, a few sticks of dry spaghetti will hold the layers in place. Also, a piece of raw spaghetti works well to light birthday candles.

To cut down on cholesterol, substitute two egg whites stiffly beaten for each whole egg called for.

Frostings won’t become grainy if a pinch of salt is added to the sugar.

Use cocoa to dust baking tins so cookies and cakes won’t have a floury look.

Trace the bottom of the baking pan onto wax paper and cut it out. Now this can be placed in the bottom of the pan and the sides greased and floured like normal. When the cake is done it can be inverted and the paper taken off while still warm with no sticking.

For a thinner, crispier rolled cookie try rolling the dough directly onto a greased and floured cookie sheet. Cut the cookies out then pick up the scrap dough.

If eggs are beaten and added slowly to batter it won’t make the batter too stiff.

Cookies will stay moist in the jar if a slice of bread is placed in the jar.

Two tbs of salad oil added to cake mix keeps the mix moist and less crumbly.

Adding a pinch of salt to chocolate dishes will enhance the flavor.