Common Baking Problems and Solutions

In this blog we will go over the most common baking problems and equip you with solutions to overcome them. Most frequently made baking mistakes can be easily prevented by following a short list of guidelines.

Baking is the perfect combination of science and artistry. It's important to stay creative in the kitchen but you HAVE to be precise when following a recipe. Let's talk about some of the problems you may encounter while baking.

This is an example of measurements not being weighed out accurately as well as being slightly over-mixed.

Flat and Dense Baked Goods: Your cakes, cupcakes or muffins are flat, Dense and lacking correct texture.

-Out dated leavening agents. This is not one most people think about. But outdated baking powder, and baking soda will not give you that rise you are looking for as well as texture issues.

-Over-mixing. You always want to mix (most) ingredients until they just come together.

-Oven not at the correct temperature. Make sure to reheat the oven, making sure it comes up to temperature and invest in an oven thermometer.

Sunken Center: Cakes, cupcakes and breads have collapsed in the center.

-Over-mixing or Under-mixing. Finding the right balance is crucial. Learning step by step about your ingredients is so important.

-Opening the oven door often. Obviously, when you open the door you let out all the heat which is why the next point could be a problem.

-Oven not at the correct temperature. Baking is so precise so you need to make sure you are baking at the correct temperature at all times.

Soggy Bottoms: Pies, tarts and pastries are soggy instead of crisp.

-Under-baking. Make sure your oven is at the correct temperature, make sure to bake it at the exact time, look for golden brown color on crust before pulling it out the oven.

-Too much moisture. Excessive moisture from filling can cause soggy bottoms. If there seems to be a lot of moisture in the recipes, try blind baking the crust. (Blind baking the crust is when you only bake the crust first with weights then removing the weights and continuing to bake it until it looks golden-brown.)

-Not using a cooling rack. Using a cooling rack helps circulate air and prevents moisture on the bottom of the pastry.

Cracked Top: Cakes, muffins, breads develop cracks on the top surface.

-Over-mixing. Once again this will cause rise and texture issues. Mixing until it just comes together unless otherwise stated.

-Oven temperature is too high. High temperatures cause rapid expansion and cracking. Check your oven temperature before you begin baking.

As you can see a lot of baked goods have similar problems and solutions. Reading the recipe and getting familiar with your oven, tools and ingredients will help you in the long run. Baking is a science and the smallest miscalculation or mistake can result in a frustrating finished product. Just remember they are just mistakes and everyone makes them. I have been baking professionally for almost 8 years now and believe me when I tell you I have had my fair share of mistakes. Make sure to read the recipe carefully, gather your ingredients, preheat the oven and have fun with it!

XOXO

Salted Brownie Recipe

This summer will be 13 years with my hubbs and out of all the desserts I can make, THIS is his most requested. So I will be dedicating this blog to him.  

This is a salty, sweet, fudgy brownie recipe. I prefer to slightly under-bake brownies so they are extra gooey and fudgy. They will also continue to bake in the hot pan, after being pulled out of the oven. He prefers the brownies being topped with more sea salt but you can top them with anything you wish to.  My son helped me make a second batch that he topped with sprinkles, non-pareils, mini marshmallows and crushed Oreos. 

The More You Know:

There are two main things to look for when trying to figure out if your brownies are done. 1. The middle of the brownies will no longer jiggle. 2. You may see cracks forming on top of the brownies.

This recipe can be modified into a regular brownie recipe. All you need to do is replace the ½ teaspoon of sea salt with ¼ teaspoon of salt. But even with a bit of saltiness, my kids love it!

Give this recipe a try and tag me on Instagram! Be sure to check out my must-haves on my Pinterest page!

XOXO

Baking Techniques

Baking is a combination of art, creativity and science. There are crucial techniques to learn in order to become the perfect baker. Here are the essential techniques you need to elevate your skills in the kitchen!

Measuring Ingredients Precisely:

Accurate measurements are the foundation of successful baking. Invest in proper measuring cups, spoons or even scales to make sure you can get as precise as possible. Following the recipe exactly. Incorrect measuring can affect taste, texture, rise, consistency, and density. 

Creaming Method:

The creaming technique is used to incorporate air into the batter. Creaming is beating sugar and butter together until the mixture becomes light and fluffy. If your batter is not creamed properly it will affect the texture of your cookie/ cake.

Folding Technique:

For some recipes, the folding technique is crucial for maintaining airiness in the batter. Using a spatula, gently fold dry ingredients into wet ones in a circular motion. 

Whisking Technique:

The key to the whisking method is incorporating air into batters, whipping egg whites for meringues, macarons and whipping cream. 

-Making whipped cream is simple. Using a stand mixer on medium/high speed for 3-4 minutes until you get medium peaks. Best consistency for topping/ piping desserts.

-Making meringue is also simple. Beat the egg whites using a mixer on medium speed (or by hand) until they are broken up and frothy. Add the cream of tartar, salt, and vanilla extract. Beat to soft peaks on medium-high speed. Gradually add the sugar, a couple of tablespoons at a time, until it has all been incorporated. Continue beating until glossy, stiff peaks form.

Piping:

Piping is the best way to decorate cupcakes, cakes, and cookies. It is essential while making macarons. It can take a lot of practice to perfect it. The main thing to work on is getting an idea for the amount of pressure you need when piping. 

-Only fill the bag about 2/3 to 3/4 of the way up. Twist the top of the bag once and gently “burp” the bag by adding a bit of pressure to eliminate any air bubbles that may have gotten trapped before piping. If working one-handed feels awkward to you, you can also place the unfilled bag into a tall drinking glass.

Incorporating these techniques into your baking routine, you will be on your way to creating beautiful, visually stunning treats that will impress your family and friends! So preheat your oven, gather your ingredients and get your bake on!