So did your cake sink in the middle? Was your cookie more crunchy than chewy? As a beginner, you are bound to make mistakes and while you will get lots of tips on what you should be doing very few blogs will tell you the things you shouldn’t be doing.
Experts will tell you baking is an exact science and to a large extent, they are right. It is a game of precision and there are many things that can go wrong.
So let’s make sure they don’t. Here are 5 common baking mistakes every beginner must avoid.
Being careless with measurements
As I already mentioned above, baking is all about precision so if you thought you could just chuck ingredients in as if you were cooking, you are in for a bad surprise. That is because the batter will have an imbalance of ingredients.
What you may not know is that each ingredient has a scientific purpose. For example, the baking powder helps fluff the cake but when in excess it can cause the top of your cake to crack.
So make sure you have set of measure spoons and cups on hand to measure every ingredient (follow the recipe to the letter). You can also buy a kitchen scale which is pretty cheap.
Not pre-heating the oven
With so many ingredients to beat, whisk, fold and mix it is easy to forget to pre-heat the oven and while it may not sound like a big deal except, it is.
If you look around, almost every baking recipe calls for the oven to be preheated. That is because it helps with even baking. The ingredients in the batter react to heat. When your oven is preheated, the reaction starts almost immediately. This results in your cake baking faster and evenly.
Opening the oven door frequently
I understand you are nervous since this is your first cake and with that comes an urge to constantly check upon the cake but doing is will result in a cake that is raw in the middle thus collapsing right after you take it out of the oven.
This happens because every time you open the door the heat is released and the temperature in the oven reduces. If you want to be sure about the temperature I would suggest using an oven thermometer. If you are baking a cake let it be in the oven for about 15-20 minutes before you give it a check.
Not letting the cake cool
Ask almost any expert and they will all tell you the same thing, cooling the cake is just as important as baking it. Once again, I know you are in a hurry and want to get this done right and quickly but patience is the secret to that.
Once you get the cake out of the oven let it rest in the tin for about 5 minutes and then on the cooling rack for about 20-25 minutes before frosting. Creaming the cake while it is still hot will result in your cream turning into a puddle.