Category: Tips

Don’t leave batters out on the counter. You want to get the batter in the oven as soon as you’re done mixing so that you get a good rise. The longer they sit out, the higher the chance of a dense crumb. (This is why it’s important to remember to preheat!) Extra cookie dough should […]

Unless you’re kneading bread dough, treat your batters, pastry, and doughs like a baby. Be gentle with your actions, especially when folding and mixing. This will result in lighter, well-textured bakes.

Scrape your bowl! There’s always something at the bottom needing to be mixed in, especially with a stand mixer. Use a good spatula and get in there!

Don’t open the oven door. If you often suffer from sunken or collapsed bakes – this is the likely culprit! Opening the door, even a crack, lets heat escape and can drastically change the temperature inside. It’s best to leave it shut for the entire baking time.

Get an oven thermometer and learn to calibrate your oven. Unfortunately, most common home ovens aren’t accurate. They either run hotter or colder than what the internal temperature thinks it is in there, which can result in underdone or over baked treats. Use your oven manual to calibrate the internal thermometer every 6 months or […]

Use a weighing scale to measure out, not cup volumes. You will have a much nicer and more successful baking experience if you weigh your ingredients. A scale is incredibly accurate, whereas cup measures are often anywhere from 10-50 grams off!