2)
-wear mittens so that you do not burn yourself
-Always turn off the oven when not in use.

3) We can use spoons and ziplock bag

2. Wear oven mittens on both hands when taking out and putting stuff in the oven. Tie up long hair and clip bangs back.
3. Use a Ziploc bag with one of the corners cut off. Or use a spoon. 

steps:
1) Set the oven to 180°C, 350°F, or gas mark 4. Butter two 9-inch (22.86-cm) cake pans, or two 12-by-17-inch (30.48-by-43.18-cm) rimmed baking sheets. Line the bottom of your pans with parchment paper, butter the paper and sprinkle flour all over it. Gently shake the flour around and shake the excess out of the pan.
2) Pour water into a saucepan and get it simmering, or slightly bubbling. Place a bowl over the saucepan taking care that the bowl doesn't touch the water.
3)To separate your eggs, crack them all into a bowl first. Then, scoop up the egg yolks one at a time and separate your fingers so the white falls back into the bowl.
Add egg yolks and 1 cup (225 g; 7.9 oz) of sugar to the bowl. Whisk till the yolks and sugar over the simmering water until the sugar dissolves, about 3 or 4 minutes.
4)Use a hand-mixer on medium-high to beat the mixture until it lightens in color and thickens slightly, about 3 to 5 minutes. Stir in vanilla extract and salt. Pour the mixture into a large bowl.
5)Place the whites in a separate large bowl and beat with a mixer on high speed. Beat till soft peaks form. These should be slightly droopy if you lift the beaters out of the bowl. Once this happens, beat in the rest of your sugar until the peaks become stiff.
6)Fold the whites into the yolks. Do this gradually, by folding in one third of the whites at a time. Then, gently sift the flour over the top and fold it in.
7)Pour in the melted butter. Pour it down the side of the bowl and fold it into the batter until it's smooth, but take care not to overbeat.
8)Divide the batter between your two cake pans or sheets. Bake the cake pans for around 25 minutes or 15 minutes for the sheet pans. To ensure even browning, rotate the pans or sheets halfway through the baking time. The cake is done when a tester or toothpick comes out clean after being stuck in the center.
9)Remove from the sheets or pans. If you used cake pans, hold a plate over the cake, then swiftly turn it upside down so the cake comes out onto the plate. Remove the parchment and then use the same method to flip it onto your serving plate.

steps:
1)Preheat the oven to 325 degrees F (165 degrees C). Wash a 10-inch angel food tube pan in hot soapy water to ensure it is grease-free; dry well.
2)Measure flour, sugar, baking powder, and salt into a sifter; sift into a bowl. Make a well; add egg yolks, water, oil, vanilla extract, and lemon extract to the well in the order listed. Do not beat.
3)Beat egg whites and cream of tartar in a large bowl until very stiff.
4)Using the same beaters, beat egg yolk batter until smooth and light; pour slowly over egg whites. Gently fold mixtures together with a rubber spatula; do not stir. Pour batter into the angel food tube pan.
5)Bake cake in the preheated oven for 55 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
6)Invert the pan onto a wire rack. Let cool completely before unmolding and frosting as desired.

Step 2: Egg Whites Are Best at Room Temperature
Start with room-temperature egg whites — they whip higher.

Step 3: Add Cream of Tartar
Add a pinch of cream of tartar — it's acidic and that adds stability and volume to the egg whites. Tip: If you don't have cream of tartar, use a little lemon juice.

Step 4: Start to Whip the Eggs
Whip them until they're foamy and starting to get thicker. Then, slowly add confectioners' sugar — it melts easily and won't weigh down your meringue. Tip: If you don't have a stand mixer, you can still use a hand mixer.

Step 5: Watch for Stiff Peaks
Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. If it's glossy and triple in volume, you did it. No need to take it further or the texture will change.

Step 6: Swiss Meringue
A Swiss meringue is a cooked meringue and it's also more stable, meaning it won't collapse. This meringue is used in buttercream or can also be poached for the classic French dessert Floating Island.

Step 7: Use a Double Boiler
Combine egg whites and granulated sugar over a double boiler. Tip: Older egg whites whip the highest. Keep whisking or you'll have scrambled eggs instead.

Step 8: Whisk the Sugar
Whisk until the sugar melts and you hit 130 degrees F on a thermometer. Once it's hot, it goes into the mixer. Tip: If the bowl is hot, use a potholder. You want it to be foamy and thick when you’re done mixing. You'll also notice that, as the mixture thickens, the bowl will get cooler.

Step 9: Whip the Mixture
Whip until you get stiff peaks that should stand up on the end of the whisk. Your desserts will receive a standing ovation

2) -wear mittens when opening and taking pastries out of the oven
-turn of the oven when done baking 
3) use a plastic bag to store the batter when putting it on the pan before baking it

2.
-Use oven mittens when taking out the meringue cookies to prevent burns
-Switch off the oven when not in use.

3.
-Spoons - spooning the batter into the baking sheet
-Ziplock bag - using a ziplock bag and cutting a hole in the corner to pipe the batter