We’ve all been there. You start baking a cake or pie, and things quickly go downhill.
The dough is too sticky, the eggs are over-beaten, and the oven is too hot or cold. Before you know it, your masterpiece has turned into a disaster.
Baking is a science, and if you’re not careful, even the simplest mistake can ruin your dish.
Don’t worry. Here’s a list of the most common baking mistakes and how we can correct them.
With these tips and tricks, you’ll be able to bake like a pro in no time!
1. Over Mixing the batter
Baking can be challenging, but it’s rewarding when you get it right. Unfortunately, various people make common mistakes that can ruin their baked goods.
One of the most common mistakes is overmixing the batter, resulting in tough, dry cakes and cookies.
So be sure to mix your ingredients until they’re combined to avoid this problem.
Learn more about basic baking by checking out Trish Deseine’s food blog.
2. Not measuring the ingredients accurately
Not measuring your ingredients may result in a ruined dish.
It is essential when it comes to baking, where even a slight difference in measurements can result in an entirely different outcome.
Measure everything out correctly, using utensils designed explicitly for food measurements to ensure that your dish is perfect every time.
So, if a recipe suggests 1 cup of flour or cornstarch, make sure to use a cup specifically designed for measuring flour.
Don’t try to eyeball it or use a regular kitchen cup because that could throw off the entire recipe.
It’s the same for other ingredients like sugar, butter, and eggs. Again, it’s essential to use utensils specifically designed to measure these ingredients.
So, don’t skimp on the measurements—it’s worth it to do things the right way.
3. Not preheating the oven or baking pan
Preheating the oven is essential to getting consistent, reliable results with your baking.
Not preheating the oven or baking pan can result in uneven cooking and cause your food to either be overcooked or undercooked.
4. Opening the oven door frequently while baking
Whenever you open the door, heat escapes, and it can cause your food to become overcooked or unevenly cooked.
Try to avoid spreading the door as much as possible while baking, and only do so if it’s essential. If you want great food, just let it bake undisturbed.
Please don’t open the oven door, don’t turn it over, or anything. Just let it cook. The result will be worth it.
5. Using expired baking powder or soda
These are leavening agents that cause the batter to rise.
As for leavening, agents are time-sensitive; once mixed into dough or batter, they only have a limited time to work before becoming ineffective.
Baked goods made with expired baking powder or soda may not rise as much as expected, resulting in denser, more miniature, and harder-textured baked goods.
If you think your baking powder or soda may be expired, it’s best to follow these steps to test it before using it.
1. Check: Most baking soda will have a “best if used by” date on the packaging.
2. Inspect: If it is clumpy or has changed color, it has probably expired, and you should discard it.
3. Test: Place a small baking soda in a bowl and add vinegar. If the mixture fizzes, the baking soda is still good. If it doesn’t fizz, it has probably expired, and you should discard it.
6. Putting pans and baking dishes on different levels of the oven
It will cause uneven baking and can lead to disaster. Make sure all your pans and baking dishes are on the same level before baking and does’nt have burnt bottoms as it can affect the taste of your baked goods.
The top-level is for quicker cooking items such as cookies, while the bottom level is suitable for slower cooking casseroles.
You can also put a pan or baking dish on the oven floor if you want it to cook more slowly.
For even cooking, it’s best to place pans and baking dishes in the middle of the oven.
But, if you need to save space, you can put them on the top or bottom rack. Remember that the food on the top shelf will cook faster than on the bottom rack.
7. Using aluminum foil instead of parchment paper or a silicone baking mat
Using aluminum foil might leave your beautiful creation stuck to the bottom or side of the pan.
You can avoid it by using a good-quality parchment paper or a silicone baking mat, be sure to lightly grease it so that your baked goods will release quickly.
8. Putting pans in the oven that is too large or small
Pans that are too large can result in the food burning on the outside while remaining raw in the center.
Pans that are too small can also cause this problem and make it challenging to cook the food evenly. Use an appropriate pan for the oven and the dish you are preparing.
9. Not letting the baked good cool completely before frosting or serving
It is a major no-no with cakes, cupcakes, and other desserts. If you don’t let your cake cool completely, the heat will make the frosting or glaze melt and run right off.
It ruins the aesthetics of your dessert and can make it a lot less delicious.
So be patient, and let your cake or cupcakes cool down before adding any frosting or glaze.
10. Not using a timer
Baking is one of those things where every minute counts. If you don’t have a timer, it’s easy to lose track of time and an overcooked or undercooked dish.
Not using a timer can also lead to uneven cooking, as you can make some parts of the food cooked more than others.
Timers are cheap and easy to use, so there’s no excuse not to use one when baking.
Baking is a science and an art.
When you fully understand its science, you can correct your mistakes.
So, don’t be discouraged if things don’t turn out perfectly the first time – or even the tenth time.
So, be patient and do some practice so that you’ll be able to bake delicious and perfect treats that will have your friends and family begging for more. Happy baking!