- Make sure your oven is fully preheated to the correct temperature. An oven thermometer can be used to ensure accuracy.
- For even baking and browning in a conventional oven, place the racks in the center.
- For best results when making cakes, quick breads, and cookies, allow butter, eggs, and other liquid ingredients to come to room temperature. This helps them mix more evenly and create a smoother batter. Remove them from the refrigerator 30 to 60 minutes before baking.
- To bring ingredients to room temperature more quickly, cut butter into small pieces and microwave in short bursts until just softened. Place cold eggs in a bowl of warm water for about 15 minutes to gently warm them.
- Use LorAnn Bakery Emulsions in place of traditional extracts for bakery-quality flavor that won’t bake out. Our emulsions are water-based, which makes them more heat-stable than alcohol-based extracts—ideal for cakes, cookies, frostings, and other high-heat applications.
- Add bold flavor with just a few drops of LorAnn Super-Strength Flavors—ideal for batters, doughs, and fillings. These concentrated formulas are 3 to 4 times stronger than traditional extracts, so a little goes a long way.
- Enhance the flavor of your favorite recipes with one of LorAnn’s premium vanillas—including pure extracts, concentrated pastes with real vanilla bean flecks, and powder. Whether you’re looking for classic, organic, alcohol-free, clear, or double-strength options, our vanillas deliver rich, aromatic flavor and are crafted to suit any baking need—from everyday favorites to professional formulations.
