My top 35 baking tips for beginners || baking tips for cakes/cookies
Table of contents:
1. Baking a Journey
Do you want to become a baker and want to start your baking journey? but afraid of how to start? or simply looking to enhance your baking abilities? Well, if yes, then you are in the right place. Don't worry; here we will tell you the simplest and easiest ways to improve your baking skills, and you can start your baking journey.
But before starting every other journey, or just like choosing a career field, some of our elders or some experts in that specific field will give you some tips and tricks for how to start your journey and tell you some rules before you go on that journey, just to make sure you do not make those mistakes that they did when they started and to make sure you are aware of the obstacles that may come your way. and don't let the accidents happen to you that happened to them. So if you are afraid or even a little nervous before starting your baking journey, don't worry; we will tell you how to start it and make sure you don't make those blunders or mistakes that we often made when we were beginners. And we will tell you every tip to improve your skills. These tips we learned after years of experience and after making tons of mistakes, but we will give you this knowledge for free.
2. Baking an art or Science
Well, as we all know, cooking is an art, and baking is a science. It requires proper accuracy and attention to produce the best baking results. Let me tell you, baking can be intimidating when you're first starting out. There are tons of terminologies to learn, techniques to perfect, and challenges to overcome.
When I first started baking, no one told me what to do or not to do. I learned everything through my mistakes and my experiences because not everyone has someone there to tell them what to do, how to do it, what is important while baking, how to bake, etc. That’s why I am here for you and for every other person who wants to start their baking journey. So there is no need to worry anymore. I have collected my top 35 baking tips for all kinds of bakers, no matter whether you are an expert, a beginner, or want to become one in the future.
I trust these suggestions benefit you as much as they benefit me.
3. Baking Hacks and Secrets
1. Read the recipe thoroughly before you start. This is the first rule of baking and one of the top and best pieces of advice that I can give you as a baking guide, because when I was a beginner, I underestimated this rule often and, believe me, suffered the consequences at the end. So make sure you don't skip or mess up this step. Now let me tell you, if you read your recipe through once before starting, you have a general idea already in your mind of what you will do next.. so you should read the recipe in advance so that you may know what kind of tools you need and what kind of conditions you may encounter while baking, what tools you’ll need at your next step.. and you have some idea that you might experience things you’ve never seen before when cooking and baking.. and you’ll already know which ingredients you have and which ones you don't.. so make sure you follow the first step and may your rest process go smoothly.
2. All the time, preheat your oven. This is the second-most important piece of advice that I can give you. It's very important to know this step. because you don't want your batters to sit out too long on the countertop or they won’t bake up right. The rise, texture, and flavour of your baked goods depend on it.
4. Room temperature is most important. In baking recipes, ingredients require a certain level of room temperature so that they can combine properly, relax, and (for dough) have enough time and a suitable condition to rise. For example, when you mix cold eggs with butter, it can cause the batter to curdle when mixed with other ingredients, especially fats, leading to an uneven texture. However, certain recipes do benefit from using warm eggs. But it's another argument. But make sure you check that your eggs are not too warm, especially during the summer, because weather and altitude make a huge impact. If your eggs are too warm or hot, they start cooking before being mixed with other ingredients, causing lumps that affect the overall texture. (Check out this post for how long we should keep our ingredients at room temperature and in the refrigerator.)
5. Wrong pan size: If you use the right pan size as prescribed in the recipe, you'll get the best results. If you don't have the right pan, you can find a wide range of good ones on Amazon and other websites at a very reasonable price because the wrong pan size will affect your baked goods. As a result, your cakes won’t cook properly, or they may overcook and sometimes burn. (Advance tip: when you are choosing pans, make sure you choose light-colored ones because the dark ones absorb and conduct more heat.) (As a result, your cake bakes a lot faster and ends up dry).
6. Measuring or Weighing scale:
The next rule of baking is to always use a measuring and weighing scale for precise measurement of ingredients. Many new bakers didn't follow this rule and created a mess at the end, because I see even professional bakers use measuring scales and measuring cups for ingredient measurements.
Don't assume ingredient size because that's what beginners often do. Even a small, inaccurate measurement, which you may think will go unnoticed, has a significant effect on your baked goods. So if you want your baked goods to turn out perfect, then start using a weighing scale; if you don't have one, then buy one. For dry ingredients, I recommend buying a digital scale because it will give you more accurate results. So make it your habit to measure each ingredient on a digital scale, especially dry ingredients.For milk and other liquid ingredients, you can use measuring cups (that’s what I use for liquid ingredients). But in cups, make sure you use transparent measuring cups and beakers; similarly, buy a set of measuring spoons. So from today on, start measuring your ingredients.7. Get an oven thermometer. It's another thing that beginners think is not very important, but believe me, I am telling you because I experienced these things when I was a beginner. If you want your baked goods and cakes to not be overcooked or undercooked, then you must buy an oven thermometer. It is very important, especially when you are baking at home, or if you are a home baker. because most of the time, the temperature of our oven is not as accurate as the dial is showing us.
(Quantity: one per oven.) You will know the difference yourself when you use an oven thermometer. Another thing you need to be careful about is not opening the door repeatedly and peeking in while your cake is baking inside. It will drastically change the oven temperature, and the heat will drop inside. I will suggest that if you are a beginner, don't open your oven door, even if your recipe tells you to do it and rotate your cake.
remain close to the oven door until it is fully baked or until the time is complete because it is not worth taking a risk, especially when you are beginner.
8. Choose unsalted butter: When you are selecting butter, make sure you choose unsalted block butter because spread butter usually contains extra water and oil to make it squidgy. That extra butter in your baked goods can result in soggy or collapsed bakes. I will suggest that if you are a beginner, then you should use unsalted block butter. I prefer block butter. One more thing: make sure you choose good-quality butter to bake. It has a much richer flavor, which will make your cakes and cookies taste extraordinary.
9. Make sure your butter has the right stability. The recipe should tell you whether it should be cold, at room temperature, or melted. This stability is very important to achieve the right results, so make sure you follow it. (Check out this post for perfect butter consistency at room temperature and in the refrigerator.) The next tip is to use butter instead of oil for pan grease. For butter, I suggest using cold butter because it will stick to the surface of the pan and give you a naturally nonstick surface.
10. If your eggs are too cold, you can bring them to room temperature immediately, then simply place them in a bowl of lukewarm (not hot) water for 10 minutes. But make sure your eggs are not too warm (read this to learn how to bring cold eggs to room temperature).
11. If your butter is too cold and you want to bring it to room temperature but you also have a shortage of time, you can simply cut it into small cubes and pieces. This trick will bring butter to room temperature more quickly. But if you have enough time, then take the butter out of the refrigerator for about 30 to 60 minutes before use. (Read this to learn how to stabilize and bring cold butter to room temperature.)
Now let's talk about milk and other liquid ingredients. If milk is too cold, then let it sit for about ten to fifteen minutes at room temperature. (Tip: You can also lightly warm liquid ingredients if they are too cold or if you are out of time.) But make sure you don't go above the desired temperature mark, though. You can use a kitchen thermometer to confirm whether your ingredients are in the right state or not. (Quantity: one per kitchen is enough).
12. Buy a good-quality electric mixer,
because it will save you a lot of time and energy. With an electric mixer, your ingredients are mixed evenly, which is super important for getting consistent results every time you bake. When I was a beginner, I thought my arm strength would be enough to mix my ingredients. but I only end up getting tired from all the stirring. Using an electric mixer not only saves your time but also mixes ingredients like butter, sugar, and flour more thoroughly and quickly than doing it by hand, which helps make your cakes and cookies light and fluffy. Plus, it will not only save your time and effort, but you will also enjoy the whole process. So it's not just about convenience—it makes a difference in how your treats turn out! (Check out this post to learn why an electric mixer is important while baking).
13. Clean your bowl: When you are baking, make sure to clean your bowl! Don't forget, there’s always some tasty goodness hiding at the bottom that needs mixing in, especially if you are using a stand mixer. Grab a good spatula and get in there to make sure every bit is perfectly blended.
14. So if you're not kneading bread dough, treat your batters, pastries, and doughs gently, like a baby. Be gentle when folding and mixing to create lighter, nicely textured baked goods.
15. Always remember not to leave your batters on the counter. It's best to pop them in the oven right after mixing to help them rise well. If they sit out too long, they might end up with a dense texture. That's why it's important to remember to preheat your oven! Any extra cookie dough should be kept in the fridge until you’re ready to bake it. (Tip: Make sure to put your cake or cookies in the center of the oven (unless told differently) and bake one tray of cookies at a time for consistent results.).
16. Check expiration date: Another important rule and tip for baking is to check the expiration date of your ingredients (baking powder, yeast, etc.). If your dough isn’t rising, then there is a high chance that your yeast has expired. Before using them, test them to know whether they are outdated or not.
17. Use real vanilla extract: The next tip is to go for the real vanilla extract, not the fake one. It makes a big taste difference, I promise! And if you want an extra flavor boost, try using vanilla paste. It's a game-changer. A lot of bingers have a question on their minds.
How is vanilla paste different from extract? Let me explain briefly that vanilla paste is a bit different from vanilla extract. Because vanilla paste contains the vanilla seeds along with some sugar and thickener, giving it a more concentrated flavor and thicker consistency as compared to vanilla extract.
It's like a more intense version of vanilla that can add a rich and flavorful punch to your recipes.
18. Use unwaxed zest or citrus: The next tip is that if you’re going to add zest or some citrus, make sure it's unwaxed. Otherwise, you might get some yucky wax in your baking. and I think no one wants that in their yummy treats, right? Tip: If you are baking something with citrus, like lemon or orange, try rubbing the zest (the large part of the peel) into the sugar. This trick helps the sugar soak up all the citrusy flavor before you mix it with the other ingredients. It's like giving your cake an extra boost of deliciousness! This is what I always do whenever I bake something with citrusy fruit.
19. Use color gels or paste: When you’re coloring your baked goods, go for color gels or paste instead of liquid food coloring. Gels or pastes have a cooler packed in, so you don't need to use them as much. This tip is super handy for cakes that need a vibrant color, like red velvet or rainbow cakes. Using too much liquid color can mess with the batter, so these gels and pastes are a good choice!
20. Chill whipped cream in refrigerator: When you’re whipping up some cream, make sure everything is nice and cold. Pop the glass bowl, and cream in the fridge before you start. This chill helps the cream whip up faster and fluffier. It's like a little trick to speed up the whole process! Tip: If you are someone who is struggling with over-whipping, you can whip your cream by hand). When you are whipping cream, it's easier to tell when it's ready by feeling it with your whisk rather than just looking at it in the bowl. (You’ll sense the texture change and know when you’ve hit that perfect fluffy peak.) You just need to trust your whisking instincts!
21. Rehyrating dry fruits: You can also rehydrate your dry fruits by adding them to a bowl of hot water for up to 20–25 minutes. then drain them before adding them to your cakes.
These are some general baking tips. Now let's talk about some cake-baking tips!
4. Cake-baking tips:
22. If the recipe tells you to shift the dry stuff, go ahead and do it. Sifting is key to making sure your cake turns out nice and fluffy. It helps with the texture and crumbs, making your cake super yummy!
23. Next, when you are mixing your cake batter, don't go crazy with it. Just be gentle once you add the flour and dry stuff. Mix until everything’s combined, but it's okay if there are a few lumps. But without overtaxing, your cake will turn out lighter and fluffier because you’re not overworking the gluten.
24. Similarly, when you are mixing butter and sugar for your cake, just keep going until it looks light and fluffy. If it's still yellow or grainy, give it more time. It usually takes about 5 minutes with an electric mixer to get that perfect texture. And remember, using a hand whisk won’t get enough air in there, so stick to the electric one!
25. Make sure you don't fill your pans too much. Leave some space for the cake to rise. If you fill them up too high, your cake might not cook through or end up looking like a dome. Just fill them about two-thirds full, and you will be good to go!
26. When your cakes are done baking, just flip them over on a wire rack to help flatten any doomed tops. You can also use cake strips while baking to keep them nice and even. (Check out this post to learn what the cake strips or water bath method is and how to do it properly.) It's just a little tip to make your cake look great.
27. Here is the right way to fill a piping bag without making any mess: Fold the narrow end and put it in a glass. then fold the top edges over the glass like a trash bag and fill it with frosting. easy peasy!
28. Before you frost your cake, pop the layers in the fridge. This will help reduce crumbs and make it easier to even out any domed part.
29. Make sure not to forget to apply a crumb coat. It's a step many miss, but it gives your cake a professional look.
30. Just put a little frosting on the plate or board to stop your cake from moving while you frost it. easy-peasy trick to make your cake look awesome!
5. General tips for cookie baking
31. If your recipe says to chill the dough, go for it. Resting your dough helps the flavors mix for tastier cookies and keeps them from spreading too much while baking, giving them a better texture.
32. Take out your brownies and cookies from the oven when the edges are dry but the middle part is still a bit gooey.
33. If one batch of your cookies is done, then I suggest you remove the previous sheet or replace it with a new one. because when you place cold cookie dough on hot cookie sheets, you won't get the same results because the butter will melt faster and spread too much.
6. Baking tips for Pie crust & Bread
34. If you need a warm spot to let your bread dough rise, I suggest that you preheat your oven while you are making the dough. Just turn it off and let your dough rise. Just let your bread dough rise until it doubles in size; it usually takes around 1-2 hours. (Check out this post to learn how to make fluffy bread at home and the FAQs about bread dough.)
35. For pies, bake them the day before you plan to eat them. This helps the flavors mix and become tastier, as a baker once suggested. Now some of you may be wondering how to prevent my pie crust from getting soggy. No need to worry; to avoid a soggy crust, try brushing the bottom with a beaten egg or baking the crust before adding the filling. And if you have a leftover pie crust, then just put the leftover pie in the fridge to keep it tasty and frosty for later munching.
7. Baking tools & their alternatives
- Use a ruler instead of a bench scraper. If you don't have a bench scraper, you can use a regular kitchen knife or spatula as a substitute.
- If you don't have a rolling pin, you can use a clean, smooth glass bottle as a substitute for rolling your dough.
- Make your cupcake liners with parchment paper. If you dont have a parchment paper you can try greasing the pan with butter or oil as an alternative. This should help prevent sticking.
- If you don't have a piping bag, you can also use a simple plastic bag and cut a corner to pipe out your frosting or batter.
- If you don't have a tin, you can also use a baking dish or even a muffin tray as a substitute. Just adjust the baking time accordingly!
- If you don't have a pastry brush, you can also use a clean paintbrush, or your fingers can be used to brush on egg wash for batter.
- Similarly, if you don't have a cooling rack, you can simply use an overturned baking sheet or even a clean dish towel as a substitute.
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