The Baker's Hotline

August 17, 2015 at 12:07pm

In reply to by Erin R. (not verified)

We've found that exerting straight downward pressure smooshes the top layer downward onto the hard surface below, sealing the top and bottom layers together. A gentle twisting motion is what we've found works best to keep the layers in tact and from being pressed into one another. Feel free to give both techniques a try side-by-side to see which gives you the result you are looking for! I hope this helps! Kye@KAF
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