Baking Bad and How to Make it Better

by Pamela

Baking Bad

I get it, baking can be hard…really hard, but it doesn’t have to be. I’ve put together a little slide show to help you become a better baker. I’m not promising you that you’ll be making cakes like Duff or that those Parisian pastries you see in the windows of those little patisseries will be yours, but with just a few simple hints I can definitely improve your skills.

This slideshow covers the things that I’ve learned while baking. I’m DEFINITELY not claiming to be a baking expert – No.Way. Far.From.It. But some of the basic little things in this slideshow will make big improvements in your baking.

If you aren’t baking because it scares the pants off you…that’s exactly why you should try baking. There’s nothing about baking that’s going to kill you (well, unless there’s poison or a gas leak involved). But aren’t you always hearing that you should be trying something new? At least when you bake you get something you can eat when you’re done.

Let’s say you are baking. You’re a baking fool. You bake nearly every cutesy thing you see on your favorite blog but it never turns out quite the same. Stop swapping ingredients! As a blogger, I get questions all the time about why something didn’t work out and they only changed about 3 of the ingredients. Well, that may work in a non-baking recipe but baking is a science. Literally! Don’t swap ingredients in a baking recipe unless you really know what you’re doing. Again, no one’s probably going to die…but there’s a good chance the recipe won’t work and you’ll be wasting a lot of time and money.

Quit opening your oven door to check on your food. You more than likely have a window on your oven door – use it! Every time you open that door you’re losing heat and the oven has to heat back up again. This causes baked goods to do funky things. This ain’t your gramma’s casserole in that oven.

Make sure you know your oven’s true temperature. Just because the oven says it’s 35o doesn’t mean it actually is. Get a thermometer (they’re inexpensive) and keep it in your oven. My oven runs 25 degrees low. Since I know that, I set my oven at 375 when I need to bake something at 350.

High altitude baking is a whole other animal. Yes, your baking ingredients need to change slightly when you start getting up around 3,000 feet. I’ve never experienced this because I spent the last 20 years actually living below sea level.

I’ve listed a few common problems with answers as to what went wrong with your baking. You can’t always fix the baked thing with the problem, but you can keep it from happening the next time if you know what caused it.

Like I said before…baking is science. There’s nothing that’s going to change that so just get used to it!

What baking tips can you add? Please leave them in the comments to help everyone get a little better at baking.

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2 comments

Maureen | Orgasmic Chef March 9, 2015 at 6:47 pm

Haha, I get that often. “Why didn’t YOUR recipe work for me when obviously it worked for you???” Upon investigation the last one substituted rice flour for all-purpose flour, oil for butter and something else I can’t remember. Then she said, “I didn’t like your ingredients.”

It took every fibre of my being to be nice.

Pamela March 10, 2015 at 5:20 am

LOL – I can’t believe they did all those subs and then blamed you for “your” ingredients. UGH!

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