Even if you don’t often bake, your goodies can rival those from the corner bakery. The following tips and tricks are the keys to sweet success.

1. Unless recipe directions state otherwise, always preheat the oven before beginning to bake. If using a glass pan for bar cookies or quick breads, reduce the oven temperature by 25 degrees.

2. Plan for easy cleanup from the start. Spray muffin pans and cookie sheets with nonstick baking spray that contains flour instead of greasing or flouring by hand. These sprays are formulated to reach every nook and cranny of even the most intricate bakeware.

3. To avoid eggshells in your batter, use a separate bowl for cracking eggs, then check for shell pieces before adding the eggs to your mixture.

4. When you have more than one pan in the oven, turn pans at least once to ensure even cooking. Allow space between pans for uniform results.

And remember, a full oven may require a few extra minutes of cooking time.

5. Freeze bar treats and cookies wrapped in layers of waxed paper and stored in a heavy duty zipper top freezer bag. Add icing or glaze after removing from the freezer.

6. Has that baking powder been in the cupboard since the last year? Test it to determine if it’s still good. Simply mix 2 teaspoons with 1 cup of hot water. If the mixture bubbles immediately, it’s good. If bubbling takes a little while or doesn’t happen at all, the baking powder’s leavening ability has been lost and the product needs to be replaced.

7. Measure ingredients accurately for best results. Dry ingredients should only be sifted when specified in a recipe. Otherwise, stir lightly and don’t pack or press. A trick of the trade for mess-free measuring is to store flour and sugar in wide mouthed airtight containers so that when you level off the excess it falls back into the bin, not all over the counter. Use marked glass or plastic cups for measuring liquids. Spray cups with nonstick cooking spray before measuring sticky ingredients such as honey or molasses for easy release and cleanup.

8. A shortcut to melting ingredients is to use the microwave. If melting butter, heat on high– about 45 seconds for 2 tablespoons, 1-1/2 minutes for a half-cup. When melting chocolate squares or chips, heat on medium- about 1-1/2 minutes for each ounce; stir until smooth.

9. When rolling cookie dough, spray nonstick cooking spray on your hands, the rolling surface, the rolling pin and the dough. Also, spray the cookie cutters so dough releases easily. Then, stagger dough on baking sheets instead of aligning in rows. You’ll fit more on each sheet without cookies spreading into one another as they bake.

Whether you are baking cookies, cakes or pies, these tips and tricks will save time and deliver delicious results. Happy baking!