Some say that the golden age of baking has long passed. Not many people bake now that they can run to a bakery and get something that’s better. Having the best-tasting treats is not the goal here, however. Just making something that people you care for enjoy has to be one of the most fulfilling things that a budding baker can savor.

The following tips may not all be useful to home bakers, simply because everyone uses different techniques. However, there is sure to be something here that will provide a quick fix to a baking problem.

* If you find making the perfect pie crust a matter of trial and error, you can try this simple tip: roll out from the center going to the sides. When the dough is sufficiently flat, cover it with a piece of plastic wrap. Keep rolling until the dough nearly reaches the edge of the plastic. Now is the time to flip everything over. With the dough now on top of the wrap, place another piece of plastic over it and keep on rolling until you reach the desired thickness and size. You can refrigerate the whole thing until your filing is ready. Not only will you make less of a mess, but your crust will hold its shape better this way.

* Need a pie immediately for unexpected visitors or that school bake sale a child forgot to mention? Give up your pride and keep some piecrust mix on hand. Substitute a few tablespoons of sour cream for some of the water called for in the mix recipe. The sour cream adds flavor and makes the crust flakier, so no one will ever know you used a packaged mix.

* Beaten egg whites makes a pie look glossy. Brush some on before baking.

* Leftover pie crust makes great appetizers. Grate some Gruyere or Parmesan on top and bake for some interesting finger foods.

* You can use cake mix to dust the sides of your baking dish. It won’t leave a white powdery residue because it will mix in with the batter.

* If you got some stubborn cake that clings to the dish, try returning it to the warm oven. The warmth will make it come out easier. Good old-fashioned wax paper works well too. Just make sure that it really is paper – plastic will melt and ruin your cake or pie.

* If you’re using a spoon to measure individual dollops of cookie dough, you’ll have an easier time dipping it in some milk first.

* Placing a damp towel under the breadboard makes for a steady base when kneading. Be sure to keep drafts away from rising dough as this produces less-than-ideal results.

* A little cooking spray on the hook attachment of your mixer prevents the dough from sticking.

* Always work with fresh ingredients. For example, to test baking powder, place on teaspoon in one-third cup of water. Toss it out if it doesn’t fizz, because that’s a sure sign the baking powder is too old to work properly.

This last one is a bonus. A little fresh mint, some lime juice, and a pinch of salt will make your guests talk about your strawberry shortcake nonstop.

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