Learn the “rules” of baking! Reminders, tips, and ingredient basics to equip you with the knowledge you need to get delicious results.
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Basics of Baking
There are two people in this world. The first are those who, regardless of whether they enjoy it or not, are capable of following a recipe and baking something delicious. The second? Well…just look up “baking fails” on the internet for evidential proof which highlights this group’s baking abilities.
I would venture to guess that those of the latter group may not be taking a few critical considerations into account when baking, thus ending in a frustrating and inedible result. Crispy, unevenly textured cookies, dense cake, rock-hard biscuits. Perhaps you’ve experienced one of these qualms firsthand? Read on to learn more about the basics of baking so you start getting delicious results consistently!
The “Rules” Of Baking
Whether you’re considering a cookie to bake or finally tackling your great-Grandma’s famous yellow cake recipe, there are a few things to keep top of mind as you begin. Follow these “rules” so you get consistent and delicious results each and every time you bake!
1. Prep Your Ingredients
Having your ingredients prepped and ready is the best way to begin any recipe. As I outline in my article, “The Golden Rules of Cooking”, the French call this mise en place, which translates to, “setting up“. Measure your dry ingredients, set out your eggs, and have your vanilla at the ready. This ensures you won’t forget any component in the recipe, which in baking is critical: if you forget an ingredient in a stir fry, chances are the flavor will just be different. Forget the baking soda in a cake and the entire texture will be off!
2. Follow The Recipe
Again, for the people in the back! Reading your recipe before beginning to bake is imperative. For cooking, too! I don’t care to share how many times I’ve started a recipe and as I’m in the middle of making it, realize I’m missing one of the key components of the dish. It isn’t fun, folks! Read the recipe and be sure you understand how the ingredients should be prepared, such as at room temperature or refrigerated.
3. Mix Your Ingredients Properly
Creaming butter and sugar together is the first step in many baked goods. This means you’re using a stand mixer or handheld mixer to incorporate the two ingredients together. When creamed, the mixture will be light and fluffy, with the sugar being completely mixed into the butter. This allows for air to be whipped into the mixture, providing excellent texture.
4. Keep Ingredients At The Right Temperature
Many recipes will call for refrigerated items, like milk, butter, and eggs, to be at room temperature. Please follow this guideline! It’s written this way for a reason, as room temperature ingredients will yield a smoother batter. When room temperature ingredients are used, they create a mixture that incorporates more air, resulting in a consistent texture. if you were to use chilled ingredients when the recipe calls for room temp, chances are you’ll find varying degrees of doneness through your cookies and cakes.
5. Measure Your Ingredients Correctly
You may have seen (or own!) both liquid measuring cups and dry measuring cups. A liquid measuring cup includes gradiated lines signifying the liquid measurements (i.e. 3/4 cup, 2 cups, etc.). Dry measuring cups are those that typically have a handle and come in a collection of commonly used measurements (1/4 cup, 1/3 cup, 1/2 cup, 1 cup). If you were to try to measure a liquid in a dry measuring cup, you would need to fill it all the way up to the top, likely spilling the liquid as you transfer it to your bowl. Alternatively, measuring flour in a liquid measuring cup also doesn’t work well, as you aren’t able to level the flour off with a knife, as you would with the dry cup.
6. Not All Ovens Are Created Equal
While a recipe may call for a cake to be baked at 325º for 30 minutes, note that your oven may be a few degrees off, thus impacting the bake time of the said cake. There are a couple of options here: get a thermometer to place in your oven so you have a more accurate reading of how it heats. The second? Use it more, so you understand how it operates! It’s always a good practice to check your baked goods a few minutes before the cooking time listed in the recipe.
7. Use The Right Tools
The basics of baking wouldn’t be possible without the proper cookware and tools. There are a few non-negotiable items I find to be requisite when making the best baked goods.
Baking Sheets
In my opinion, you can never have too many! Excellent for cookies and sheet cakes, these versatile pans go beyond baking. They’re multi-use reputation makes them a necessity in the kitchen.
Cooling Racks
Cupcakes, cookies, cakes, biscuits…they all need to be removed from their baking vessel to stop their cooking and cool off properly. Like baking sheets, it’s a good idea to have multiple!
Mixing Bowls
I like getting nesting sets to ensure I have a variety of sizes to work with. Back up to rule 1, it’s always a good idea to prep your ingredients, measuring and setting them out before you begin to bake.
Measuring Spoons
A requirement to measure ingredients being added in small doses such as spices, salt, and in some cases liquids.
Dry Measuring Cups
Like measuring spoons, dry measuring cups are necessary perfect measure your dry ingredients such as flour, sugar, coconut, nuts, or candy.
Liquid Measuring Cup
As outlined above, having a liquid measuring cup is super helpful and more precise when measuring liquids for your recipes.
Spatulas
What’s worse than not getting every last bit of batter out of your bowl?! I have multiple spatulas of varying sizes that I use for a variety of tasks! The small ones are great for scooping ingredients out of jars or mixing a small batch of batter, while the larger ones work well for bigger scale recipes and firmer doughs.
Sifter
This one comes in handy when you need to mix your dry ingredients together, promoting the dispersion of your baking soda, baking powder, and salt. Alternatively, you can opt for a whisk, too!
Cookie Scoops
If you want evenly sized cookies, a cookie scoop is a must! The squeezable handle allows your ball of batter to pop out in a circular shape. With some cookies, I’ll simply scoop them right onto the pan before putting them in the oven! Very helpful in creating perfect and equally sized portions.
8. Know Your Ingredients
An article dedicated to the basics of baking wouldn’t be complete without a breakdown of the various types of ingredients one could use while baking, While this isn’t an all-encompassing list, the following items are those to be familiar with and that you’ll see in most baking recipes.
Flour
There are a number of different flours you can opt for based on dietary restrictions and desired texture and flavor. A few of my favorites are below:
- All Purpose Flour
- Whole Wheat Flour
- Gluten Free Flour
- Coconut Flour
- Almond Flour (Almond Meal)
Sweeteners
When it comes to sweetening your baked goods, there is also a side variety of sweeteners to consider, too. The below varieties are those that I use on a regular basis!
- White Sugar
- Brown Sugar
- Coconut Sugar
- Maple Syrup
- Honey (always try to purchase locally when possible – not only does it support your community, it’s also thought to aid in allergy relief)
Fats
Some form of fat is required in most baked goods. Butter is the obvious and most widely used option, but there are so many other ways to add flavor, assist with leavening, and impact the texture or crumb of your baked good.
- Butter
- Canola Oil
- Coconut Oil
- Ghee
- Shortening
- Lard
If you’d like to reduce or omit these fats altogether, you can opt to replace them with mashed banana, applesauce, or pumpkin puree. Best to start with replacing half of the amount of fat called for with the replacements listed above to test how the texture is impacted.
Baking Soda vs. Baking Powder
The age old question: what’s the difference between baking powder and baking soda? Let’s break it down.
Baking soda is a leavening agent does not contain any acid, thus requiring the addition in order for the chemical reaction to occur. The addition of acids such as lemon juice, buttermilk, and even brown sugar will create a carbon dioxide gas which will leaven your batter.
Baking powder is a leavening agent which already contains acid in its mixture, and is used in recipes that do not call for any additional acid.
Some recipes may call for both, which means that the amount of acid in the recipe won’t provide enough of a reaction with the baking soda to ensure the desired lift in the end product. Too much baking soda impacts the taste of your baked goods, which is why you’ll see both baking soda and baking powder in some of your recipes!
You've Got The Basics: Get Baking!
By following these simple trips and tricks, baking should be a cinch. There will always be mistakes, hiccups, and failed attempts along the way: that’s ok! Learning in the kitchen, like any skill, requires practice. Take notes, make adjustments, and have fun! With the basics of baking in your back pocket, you can get into the kitchen with confidence.
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