Cooking is an artform. A recipe is really just a guideline. You need a little extra garlic? Throw in that extra garlic. But baking? It’s a science. If you want perfect chocolate chip cookies or a flawless chocolate cake, you have to follow the instructions to a tee or the chemistry that makes the food magic won’t happen.
Over the years I’ve picked up a few baking tips that have helped me become the Best Baker in the World. (Or at least that’s what my kids tell me.) Here are some of the best tips to help you become the Best Baker in the World in your house this holiday season.
1. Mini chocolate chips. I’m not sure why it took me so long to use mini chocolate chips. They are a game changer. Regular chocolate chips are often too heavy for muffins and other cakey baked goods and they sink right to the bottom during baking. For a more even chocolatey taste, use the mini chocolate chips.
2. Chopped nuts. Just like the chocolate chips, large pieces of nuts or candy will sink to the bottom of baked goods. Make sure you chop them into small enough pieces (about pea-size or smaller) that they can be supported by the batter.
3. Unsalted butter vs. salted. Many baking recipes call for unsalted butter and this isn’t something you necessarily keep on hand unless you bake a lot. I try to keep a pound in the freezer for baking emergencies, but in a pinch you can use salted butter and use ¼ tsp less salt per half cup of butter in the recipe.
4. Creaming sugar and butter. When you cream butter and sugar, the butter should always be room temperature, otherwise it will have lumps of butter. Also, for best results, rinse the bowl with boiling water first. The heat will allow the butter and sugar to cream faster.
5. Sticky measuring cups.. Save yourself the hassle of scraping out and cleaning messy measuring cups by spraying them with cooking spray first. Alternatively, you can dip your measuring spoon in hot water before measuring butter or shortening. It will slip off the spoon more easily if the spoon is hot.
6. How to measure. I once watched a friend of mine make chocolate chip cookies with heaping cups of flour and generous estimates of liquid ingredients. She was frustrated that her cookie dough always seemed off. Eek. We balanced it out and were able to save the dough, but to avoid this mishap, remember what I said earlier: baking is a science. When you’re measuring sciencey things, you have to be exact.
When measuring dry ingredients, first you’ll want to overfill the measuring cup/spoon. (I know this feels backwards.) Then, using the back side of a butter knife, tap down on the measuring cup/spoon to allow the dry ingredient to fill in air pockets, then scrape the top heap off so you have a level cup/spoon. Ta-da! Perfectly measured dry ingredients.
When measuring liquid ingredients, make sure you use a liquid measuring cup and set it down on a flat surface for measuring. Then get down to the level of the measuring cup when you pour. If you look at the line from above, you might pour too little or too much.
Occasionally a recipe calls for a heaping spoonful of something, but this is pretty rare in baking. That’s your only chance to use heaping spoonfuls.
7. Whip those eggs. Whipping or separating eggs feels like an annoying step that is much easier to skip. Why add the egg whites first if you’re going to add the yolks in a few minutes? Why whip the eggs at all? Because those fluffy eggs turn into light fluffy, delicious baked goodies! Whip the eggs. Just trust me on this one.
8. The perfectly–domed muffin. This tip is so easy it still surprises me that most muffin recipes don’t include it. Most basic muffin recipes bake at 350 degrees. To make a perfect dome, set the oven to 425 and cook for 5 minutes. Without removing the muffins from the oven, change the temperature back to 350 and cook for an additional 12-15 minutes. (Total cook time varies, so start on the low end and add time if a toothpick doesn’t come out clean when you test your muffins.)
9. Use parchment paper on the bottom of pans. If you’re not already using parchment paper for baking, I highly recommend adding it to your kitchen. My favorite way to use it is at the bottom of cake and bread pans. For best results, grease the bottom of the pan, add the parchment paper, then grease & flour the whole pan. Pans will come out clean and you won’t leave chunks of the bottoms of your baked goodies on the bottom of the pan.
10. A cup of water in the oven. When baking bread, place a small bowl of water in the oven with your loaf of bread to ensure that your crust doesn’t become too hard.
What baking tips do you swear by?
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RELATED:
https://www.allmomdoes.com/2017/12/18/three-christmas-baking-recipes-for-moms-who-dont-have-time-to-bake/
https://www.allmomdoes.com/2015/12/12/cranberry-bliss-bars/
I’m Hannah — a Seattle native and a mom to three spirited daughters. I love a good oat milk latte from Caffe Ladro, learning to skateboard with my 6-year-old, and exploring new parks with my best friend and partner, Matt. I’ve walked through hard seasons of divorce, single-parenting, and mental illness (in my kids and myself), but in the last couple years I’ve been redefining what it means for me to be a mom in my 30’s and how to find joy right here. (Hello, skateboard lessons and adult art class!) I didn’t expect much of anything about my life as it is now, but I’m learning to savor each moment. There is so much joy to be found here.
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