Baking is such an excellent hobby to pick up, but it can be such a hassle, too! Whether you’re a beginner or expert in baking cakes and pastries, there will be times you’ll make a mistake or two, resulting in your cake looking too soggy or dry. But not to worry, as there are ways you can avoid these blunders!
You’ll be surprised that there are many common baking mistakes everyone commits unknowingly. So to prevent it from happening again, I show you some tips on what to avoid doing while baking and how you can remedy it.
Here are the baking blunders many people have done and how you can avoid doing them:
Just like cooking or whipping up savory dishes, using expired dishes will end up with your pastures tasting off. Not only that, but it may end up completely changing its texture and becoming a safety hazard to those who consume it. Also, don’t substitute ingredients!
You need to know how long ingredients last for, especially with flour, which has an expiry date. Make sure you use the quality ingredients you can afford.
Overbeating Cream Cheese
Yes, overbeating cream cheese (or mixing your ingredients improperly) will end up changing the overall texture of your cheesecake or pastry. And no, not in the best way.
When beating your cream cheese, make sure that you do so for about two minutes or less. If not, it will become runny.
Using Ingredients at Room Temperature
The problem with many people is that they end up getting their ingredients straight from the fridge without letting it melt down to the right consistency. Ingredients such as butter, cream cheese, or eggs should be left at room temperature to warm it down to optimum consistency (unless the recipe says to beat it chilled).
Not Accurately Measuring Ingredients
Unlike cooking, you can’t just add a dash or more of cinnamon! While it’s great to experiment, even just a little bit too much of an ingredient will drastically change how your pastry tastes or feels like. Make sure that you measure your ingredients exactly what the recipe calls for. Pack down your ingredients and weigh them appropriately.
You NEED to preheat your oven until it reaches the desired temperature for baking! If not, your pastries won’t be completely cooked, either leaving it runny on the inside or burnt on the outside.
Usually, the recipes call for preheating your oven to a certain temperature for at least twenty minutes. Make sure to follow the temperature of the recipe.
Using the Wrong Cake Tin Size
When adding the cake mixture into the tin, you should always use the right size according to what’s asked for the recipe. If not, the dimensions of the cake will be off. If filling the mix to the brim of the tin, it will overflow. Don’t add too much or too little of cake mix to the wrong tin.
Overfilling the Cupcake Case
Like what I mentioned above, I don’t recommend you to add too much cupcake mix into the case. Not only will it end up overflowing, but it will also be very hard to clean, and the cupcakes won’t look as nice!
Always fill the cupcake mix up to two-thirds of the case for it to have room to rise properly.
Cramming Your Oven With Pastries to Bake
It might seem tempting to add all your cakes to bake it at the same time. You probably think that it saves a lot of time in the long run. But actually, the baking time and your pastries will be significantly affected. The more pastures you add, the air circulation changes and the longer it will take for everything to cook.
Bake your pastries one at a time with the best bakeware sets and avoid adding too many baking sheets or tins.
Using the Wrong Oven Temperature
I talked about forgetting to preheat the oven, but another mistake would be setting the oven temperature at the wrong time. You need to make sure that it’s at the optimum temperature when you put it in, and that it stays the same temperature before you let your baked pastries out to let it cool down.
I recommend using a kitchen thermometer to check the temperatures correctly. That way, you avoid the consequences of burnt or undercooked pastries.
Not Testing Your Cakes to See If They’re Cooked
Your cake MAY look cooked, but the inside might not be! There are metal or wooden skewers you can use to see if your cake is indeed cooked or not. If it’s cooked, the skewer should come out clean and without any crumbs or cake mixture. Also, the sponge should spring back if you lightly press the cake’s top.
Not Smoothing Out Your Cake Mix
Before putting your cake mixture into the oven, you need to smooth it out with a spatula. It has to settle flat when added to the cake tin so you can prevent large air holes to form. Plus, it will keep the sponginess and thickness of your cake consistent!
When it comes to baking, you’ll want to make sure that you get the exact measurements to get the perfect results. Not only will you enhance your skills, but the pasties you create will be a hit with your loved ones! That’s why when baking; it’s best to take note of the mistakes you commit to avoid doing them again in the future.
I hope that I helped you realize the baking tips you might be doing. Now that you know the things you should avoid, you can achieve the perfectly formed pastries for your next celebration!
If you have any more comments or would like to share your baking blunders, then comment down below. I would love to hear what you have to think.