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Traditional cakes are done when the top springs back after pressing lightly with a finger, or when a toothpick inserted near the center comes out clean.
Fill muffin cups 2/3 to 3/4 full for perfectly shaped muffins, or fill cups full for larger mushroom-shaped, bake-shop-style muffins.
When kneading yeast dough, coat your hands and rolling pin with flour or cooking spray. Add just enough flour to keep dough from sticking.
To prevent cookies from becoming soggy, allow them to cool completely on wire racks before storing in an airtight container.