Baking Basics 101
What kind of person would I be if I didn't give you some basic tips and tricks to bake?! We can't bake if we don't know the basics! So I'm here to give you a few useful tips.
You have GOT to stick to the measurement given in the recipe, especially beginners. Baking is a science and the ratio of ingredients needs to be accurate to get a good final product.
You need to get all your ingredients at room temperature. I mean unless the recipe asks for it to be cold. It makes a huge difference to the texture and consistency of the cake. I will explain this further later on in the post.
Now this step can be a bit tedious to do every time, but it does make a difference. You need to sift all your dry ingredients before combining them together - flour, coca powder, powdered sugar - you name it. It helps you avoid those annoying lumps in your batter and makes life easier.
I know that the delicious smell of cakes wafting through the house is tempting...but PLEASE DO NOT OPEN THE OVEN UNTIL THE CAKE IS FULLY BAKED!! Even the slightest bit of air introduced into the oven can bring down the temperature...and then the cake won't bake properly.
Let's talk a bit about our ingredients...gotta know the science behind the baking as well right?
Butter - This is one of the most important ingredients in your kitchen. First off, make sure you distinguish whether the recipe calls for softened butter or melted butter - they both play separate roles in your baking. Softened butter makes your cakes come out light and moist while melted butter gives your cake richness and a dense texture. This is why I lay emphasis on getting all your ingredients at room temperature.
Baking Soda vs Baking Powder - Many people ask me "What's the difference? They're both leavening agents." To explain this, let's get into some chemistry (I promise I'll make this interesting). Baking soda(sodium bicarbonate) is a base. When an acid like buttermilk or lemon juice is added, it produces carbon dioxide which helps the cake to rise. Baking soda helps your cakes to brown faster and gives a crispy edge. Meanwhile, baking powder is baking soda plus an acid(mainly cream of tartar) which is used to give your cakes a lighter texture and of course, adds to its height. Yes, you can absolutely substitute one for the other, but make sure that whenever you use baking soda, you balance it with some acid like vinegar so that you don't get a soapy taste.
Sugar - Recipes call for different types of sugar like brown sugar, granulated sugar and powdered sugar. Personally, I like to grind my granulated sugar so that I don't get a coarse and grainy texture in my cakes.
Milk - This gives your cakes the moisture it needs to bake well and the rich flavour you get. No one likes a dry cake right?
Salt - Many people question me when I add salt to cakes but it plays the same role as it does in cooking - it enhances the flavour of your cakes.
Well, that's about it for the basics...I know it seems like a lot to digest but I promise that these tips will help a lot.