Recession Proof Baking Tips Part 5

There aren’t many people who disdain dulce de leche.  (Unless they’re lactose intolerant.)  It’s creamy, it’s sweet, and it’s tangy. Unfortunately, it’s also hard to find, so I’ve figured out a cheap and easy way to make it at home.  All you’ll need is a can of sweetened condensed milk, a saucepan, and water.  Remove the label off the can, place it in the saucepan, and pour in enough water to come up 2/3 of the way. Then, poke large holes on the top of the can with a bottle opener. Boil for 3 to 4 hours, keeping an eye on the water level.  That’s it. Dulce de leche for little over a dollar!

I’ve read lots of recipes that call for a “silpat” – a silicone mat used to line baking sheets.  While it admittedly works wonders, it’s not really economical  prices range from $15 to $40.  Instead, take the practical route and use parchment paper. It’s cheap, easy, and doesn’t have to be constantly washed!  Best of all, you’ll get the same “non-stick” results whenever you bake.

I love baking cakes, but icing the sides of a cake is next to impossible.  I just can’t get that smooth, professional-looking frosting.   A lot of recipes suggest a revolving cake stand, but there’s a great, inexpensive alternative.  First things first, refrigerate the cake, so it doesn’t come apart while icing.   Then, place back it on the cake, it will fit perfectly and make icing a breeze.