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Bake foam cakes in the lower third of the oven to prevent the top from over-browning. The cake is done when a toothpick inserted in its center comes out clean.
When kneading yeast dough, coat your hands and rolling pin with flour or cooking spray. Add just enough flour to keep dough from sticking.
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.
Remove pastry from refrigerator 1 hour before rolling or shaping to avoid excess handling.