The Holiday Baking Championship Judges’ 11 Best Baking Tips

Don’t skimp on warm spices like cinnamon and ginger when you’re baking for the holiday season. “That’s what’s really going to take it from being a summer dessert to a holiday one, you really have to go in there with that spice.” – Lorraine

Be careful when using super-sugary ingredients, like marshmallow, as it’s nearly impossible to mute the sweetness. “It is what it is, and they are really sweet.” – Duff

“The thing about candying nuts when you’re using egg whites and powdered sugar, is you don’t need very much” – Duff

Flambéed desserts won’t properly light in the pan unless they have enough booze. “Throw it on in!” – Lorraine

If you’re going to rely on alcohol as a major flavor in your pastry, make sure it really stands out. “If there's just a hint of brandy, I want a shot glass.” – Nancy

When Duff found one baker’s cookies lacking in texture, Lorraine suggested adding nuts: “Maybe if there were some pecans in them, cut with bigger chunks.”

If your pastry has been baking for a while but doesn’t look fully risen, "maybe you need to bake them for a bit longer. – Lorraine

When you use tart flavors like cranberry or lime, be sure to have a mild component to balance them out. “You need enough cream to balance the astringent flavors.” – Nancy

Adding color to your baked goods can take a plate to the next level. “A darker green would have brought this whole thing together and then it would have really said holiday” – Lorraine

Too many things on a final plate can detract from presentation. Keep it “tight, focused and clean” to impress Duff.