How To Get Cracking With Baking

Baking is hard and a lot of the times results in ultimate fails


It took me a quite long time to stop having cakes that are soggy (undercooked) on the inside and burned on the outside. Sometimes, we wing things when we cook. I mean how hard is it to make a pasta dish, right? I personally hate sticking to a certain recipe, I love using my intuitive, little-bit-of-this, little-bit-of-that kitchen style because it makes my life and our dinners easier. But I realized when it comes to baking you got to stick to the rules. 


 Baking is a science that requires precision and often doesn’t give chance to creativity. However, over the years I have gathered some tips to help out people like me who would love to make gowwy cookies, tarts that don’t crumble and birthday cakes for their friends that don’t end up looking something like dog poo.

So how to crack baking, here are 3 tips:

  1. Invest in a cast iron skillet (ACE is the place to find it for reasonable prices)

2. Stick the dry to wet ingredients ratio

3. Temperature Control

A cast Iron skillet is the best way to get the heat to evenly distribute. Trust me from experience the key to a scrumptious looking cake or loaf of bread that is cooked evenly inside and outside is a skillet. Using normal trays and adding a heat distributor belt around (You can find that in Wilton) may work sometimes however skillet never fails!

No don’t stick to the recipe if you don’t want to, just make sure to stick to the ratio of dry ingredients to wet ingredients. For example, if the recipe states that you need 1 egg , 2 cups of milk, 3 cups of flour and a cup of sugar. This can be translated to 4 cups of dry ingredients to 2 cup and a 1/4 of wet ingredients. So you can alter any or all the ingredients to match the ratio of dry to wet ingredients stated by the recipe.

All the ingredients should be similar temperatures. Don’t add warm ingredients to cold ingredients and viceversa. The ingredients should either all be room temperature or cold or warm. Moreover, ovens shouldn’t be preheated as alot of recipes states if you are using realtively cool ingredients. The reason being is when you put in a cool mixture to a hot oven there is a high change in temperature between cold and hot and you end up with a cracked cake!

Those three tips are what worked for me, there are a lot more out there that may help as well some articles/ blogs that I read and loved include:

Baking is a world on its own and usually what works for me may not work on other people so the key is to keep trying and finding what is best for you. I still have my moments when baking but it is all about practice so put on some music and enjoy it!

Until Next Time, Crave The Dish…

One Comment Add yours

  1. Rajaa says:

    I like this blog it is very helpful
    Long time we didn’t hear from you
    Have a blessed new year


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