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Get Your Bake on This Spring with These Baking Tips

Published Mar 25, 2022
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We’ve all been there, baking up a storm just to find out our finished product didn’t taste right, burnt, or was inedible. The good news? Baking can be easy again with a few simple tips and some determination. If you want to improve your baking this spring, we’ve got some helpful tips.

Always read the recipe and ready the ingredients in advance. Many recipes call for softened or chilled butter, sifted flour, or room temperature eggs and dairy. Ignoring this and using the wrong temperature or consistency will cause your finished product to either be running, clumpy, or inedible. Once your ingredients are ready, measure out everything you’ll need so they’re ready to use when required.

Prepare your tools and baking pans. Cookie sheets, cake pans, and muffin tins will work better when prepped. Line your cookie sheets with parchment paper to avoid sticking or cookies tearing apart. When baking a cake, use parchment paper to line the bottom of the pan only. This quick video will help you get the perfect size parchment for those circular cake pans. Some cupcake and muffin recipes ask you to bake the batter immediately, which means there isn’t time for you to divide up paper or silicone liners after the batter is prepared. 

Use an oven thermometer and reduce cooking time. The oven’s temperature can ruin a recipe, so using an oven thermometer will help you get the right temperature every time. Always use the minimum baking time required by the recipe. If you don’t have an oven thermometer, reduce cooking time by 5 or 10 minutes and monitor the baking. Use the oven window as much as possible, you can lose 150 degrees or more when the oven door is open for just 30 seconds.

Final tips:

  • Chilled cookie dough is easier to scoop and shape.
  • Sift dry ingredients to remove clumps easier.
  • Store your cookies with a piece of bread to keep them soft and chewy.
  • Don’t grease or spray pie plates. If pie crust sticks, sit the bottom of the pan in hot water for about 10 to 20 seconds.
  • To maintain sugar cookie shapes, freeze cut outs on the cookie sheet for 15 minutes, then bake in oven.