5. The rubber spatula, which can be bought almost anywhere, is indispensable for scraping sauces out of bowls and pans, for stirring, folding, creaming, and smearing.
6. The most important step in cookie mixing is the creaming step. This is the step where the fat and the sugar are whipped together until light colored, smooth and fluffy.
7. Creaming the butter and sugar (by beating them together until almost white in colour) before adding the rest of the ingredients incorporates more air and results in a light-textured cake.
8. Creaming the butter and sugar (by beating them together until almost white in colour) before adding the rest of the ingredients incorporates more air and results in a light-textured cake.