4 Tips for Better Baking!

Are you new to baking or would like to improve your skills? Here are some of the tips I learned over my many years of baking! 

I started baking at the age of 10, but at that time I only knew how to make boxed mixes.

After taking a few cooking classes in high school and college, I became more interested in making desserts from scratch.

My first “proper” dessert was a strawberry cheesecake and was it delicious! My family and I were amazed at how professional it tasted.

Unfortunately after that first success, I had several failures!

Since then, I’ve learned a thing or two about baking mainly through trial and lots of error! Read below for tips I’ve learned throughout the years.

1. Make Sure Ingredients Are at room temperature

Room temp ingredients emulsify better and trap more air when mixed together. The trapped air expands while baking, producing a fluffier and tender crumb.

If you forget to take your ingredients early enough here are some tips to bring them to room temperature quickly:

  • Eggs: Place eggs in warm water for several minutes.
  • Milk: Warm milk in the microwave for 30-45 seconds.
  • Butter: Soften cold butter in the microwave for 15-20 seconds, but be careful it doesn’t melt!


2. weigh ingredients

I weigh everything when I cook or bake. It means using less utensils because I measure directly into the bowl. It also means accurate and consistent results.

I even weigh liquid ingredients like 2 tbsps of oil which is 30 ml, or 1 tsp of vanilla which is 5 ml.

A kitchen scale doesn’t need to be expensive. I use this one from Amazon and it’s only about $12!


3. Don’t over mix!

Over mixing a batter can result in a tough or dense product. Avoid over mixing by using the Creaming Method:

  • Beat together butter or oil and sugar until light, creamy, and smooth. Then add egg one at a time, lightly mixed after each addition.

  • Next add in 1/3 of the dry ingredients like flour, salt, baking powder, etc. Stir until just mixed, with some bits of flour still visible.

  • Then add in 1/2 of the liquid ingredients like milk or buttermilk. Once again, stir only a few times.

  • Continue with the other 1/3 of dry ingredients, followed by the remaining liquid, and the last of the dry.

  • Finally, give everything a gentle stir or fold until no flour or liquid is visible.

Check out my Lemon Blackberry Cake or Simple Plum Cake recipes to see how I use this method.

4. Let the batter rest

Have you ever noticed the last pancakes always turn out thicker and fluffier? That is because the batter had a chance to rest while you made the first batch of pancakes.

While resting, flour absorbs more liquid and the gluten relaxes, resulting in a softer texture. This is another reason why bread and pizza doughs are left to rest before baking.

Resting is especially important when using oat flour because oats absorb a lot of liquid. Try out my oat pancakes or oat waffles to see what a difference resting makes.

Lastly, allowing dough to rest works wonderfully for cookies! By chilling the cookie cookie dough in the refrigerator or freezer the cookies turn out thicker and more flavorful.

Check out some of my favorite cookie recipes: Chocolate Chunk Walnut, Butterscotch Pecan, and Dark Chocolate Chunk.

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