Everyone has a first time, and baking is no exception. Today we look at common problems for beginner bakers and how to fix them, so you run into as few issues as possible.
Baking can be easy or hard depending on how you look at it. It's easy because each recipe states the quantities and ingredients clearly, so you're not left wondering what to add or how much. It's hard because those quantities must be followed precisely, and you can't overlook the small details in each step either. Baked goods are delicate: if your measurements are slightly off or you skip a step, the whole thing may collapse into a mess. Believe us, it really happens.
So today we've gathered five very important things in baking that many people often overlook, as reminders for beginners just starting out. Let's see which mistakes you've made before, so you don't repeat them.
1. Always Preheat the Oven Before Baking
Preheating is very, very important. If you're so busy with your batter that you forget to preheat, the oven may not reach the right temperature when it's time to bake, causing bakes to fail, not rise, or shrink and sag unappetisingly. Preheating is easy: just remember to switch the oven on 10–15 minutes before putting your bake in so it reaches the right heat. We repeat: only 10–15 minutes, because preheating for too long can make the oven too hot and ruin your bake too. And while baking, don't open the oven door often, as the oven loses heat and your bake may sink and not rise properly.
2. Measure 1 Spoonful Precisely
Baking demands precision in everything, especially measuring. When a recipe says 1 spoonful, what do you do? Grab a measuring spoon, scoop up a slightly heaped spoonful and tip it into the bowl? That's fine for other cooking, but not for baking. Using a heaped spoonful when the recipe says 1 spoon can be enough to ruin your bake. The correct way is to scoop a heaped spoonful, then level off the excess with the back of a knife or a spatula so it's flush with the spoon. That gives you exactly 1 measured spoonful.
3. Dry and Liquid Measuring Cups Are Different
Dry and liquid ingredients differ, so measuring cups come in separate types too. If you think dry measuring cups work for liquids, you're mistaken, because the two are designed for different purposes. Dry measuring cups are for flour, sugar, butter, spices and other dry ingredients. Use them like measuring spoons: scoop until heaped, then level off the excess with the back of a knife or spatula. Liquid measuring cups are for water, milk, melted butter, melted chocolate and other liquids, and have a jug spout for easy pouring. To use one correctly, set it on a flat surface, pour in the liquid and check at eye level that it reaches the right line.
4. Never Crack Eggs Straight into the Mixing Bowl
It's easy, convenient and quick, and there doesn't seem to be anything wrong with cracking eggs straight into the bowl. But wait: what if you hit a bad egg? You'd have to throw out the whole bowl. Even if it's not bad, how can you be sure there are no bits of shell or anything unwanted? To be safe, we seriously recommend cracking eggs into a separate cup first, checking that they're fresh with no shell or bits, then gently pouring them into the mixing bowl.
5. For Neat Decorating, Wait Until the Cake Has Cooled
Whether it's a pound cake or a cupcake, rushing to decorate the moment it comes out of the oven is a big mistake. The warmth of the cake can melt the cream you pipe on, which may even soak into the cake and ruin it completely. The right way is to remove the cake from the tin after baking and let it cool completely on a rack (if you're in a real hurry, you can use a fan), then frost or decorate as you like. The cream won't melt, and your cake will look beautiful.
And there you have it. Knowing these things can only help, and we promise your baking will be more fun, never boring, and almost trouble-free.
