Baking Tips

Use large eggs at room temperature unless otherwise indicated. what that means is if the recipe says “2 eggs” then that means the 2 eggs should be at room temperature. Otherwise i would say “2 eggs cold from the fridge”.

In many recipes, you can decrease the amount of sugar if you don’t want your bakes to be overly sweet. You can also use sugar substitutes.

Use unsalted butter at room temperature/softened unless its indicated that the butter should be cold; salted, etc.

Use milk, buttermilk, yoghurt at room temperature unless otherwise indicated.

Use sifted and unsweetened cocoa. I usually use cadburys or hersheys…but don’t shy away from experimenting with different types of cocoa.

Most importantly follow the directions precisely in terms of measurements. With baking, you need to stick to the directions given, unlike savory cooking. But…you can switch flavors to experiment.

In most recipes I decrease the amount of sugar indicated, because we don’t like them overly sweet.

For measurements, I level out the ingredients….you shouldn’t have a cup of flour that is dome shaped, it should be leveled out. Your teaspoon of baking powder or baking soda or salt should be leveled out.

I stick to the cake pan size that is indicated because it really makes a difference in the lightness of the cake. If you want to change the cake pan size, use an app that can tell you how to adjust the recipe.

For equipment, I like using springform cake pans because you can remove the sides of the pan and there you have your cake. You don’t need to turn the pan upside down, etc.

Always preheat your oven. Oven temperatures vary depending if they have a fan or not, etc. Sometimes you need to adjust by some degrees or have your bakes in for less/more time in the oven. Watch them carefully and test them with a toothpick. When it comes out dry or with very very few crumbs, then your bake is ready.

For equipment, I like using springform cake pans because you can remove the sides of the pan and there you have your cake. You don’t need to turn the pan upside down, etc.

Essential equipment to have: 8 and 9 inch round cake pans; 8*8 inch or 9*9 inch square cake pans; 9*13 inch cake pan; bundt cake pan; muffin tin (I use muffin tins for cupcakes); loaf pan; spatulas (big and medium sized ones); scraper for decorating; turntable for decorating; electric hand whisk if you don’t have a standing electric whisk; bowl sized sifter; glass bowls for mixing batter. If you like baking pies and tarts, then get 9 or 10 inch tart pan. I have other supplies/tools…ask me if you want to know about more tools for decorating. but these are the basic ones that will do for the majority of your bakes. Don’t buy too much to start with…you’ll end up not using a lot of things (like me)..get these basics first…work with them and then see what you need in addition.

If you have any questions, send them HERE.

Use large eggs at room temperature unless otherwise indicated. what that means is if the recipe says “2 eggs” then that means the 2 eggs should be at room temperature. Otherwise i would say “2 eggs cold from the fridge”.

In many recipes, you can decrease the amount of sugar if you don’t want your bakes to be overly sweet. You can also use sugar substitutes.

Use unsalted butter at room temperature/softened unless its indicated that the butter should be cold; salted, etc.

Use milk, buttermilk, yoghurt at room temperature unless otherwise indicated.

Always preheat your oven. Oven temperatures vary depending if they have a fan or not, etc. Sometimes you need to adjust by some degrees or have your bakes in for less/more time in the oven. Watch them carefully and test them with a toothpick. When it comes out dry or with very very few crumbs, then your bake is ready.

Essential equipment to have: 8 and 9 inch round cake pans; 8*8 inch or 9*9 inch square cake pans; 9*13 inch cake pan; bundt cake pan; muffin tin (I use muffin tins for cupcakes); loaf pan; spatulas (big and medium sized ones); scraper for decorating; turntable for decorating; electric hand whisk if you don’t have a standing electric whisk; bowl sized sifter; glass bowls for mixing batter. If you like baking pies and tarts, then get 9 or 10 inch tart pan. I have other supplies/tools…ask me if you want to know about more tools for decorating. but these are the basic ones that will do for the majority of your bakes. Don’t buy too much to start with…you’ll end up not using a lot of things (like me)..get these basics first…work with them and then see what you need in addition.