There’s nothing better than tucking into a delicious home-baked treat, but sometimes our creations are a far cry from the photos in our recipe books! Which got us thinking: what are the baking mistakes that everyone makes, without even realising?
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Using ingredients straight from the fridge
Certain ingredients need to be at room temperature, like eggs and butter, to ensure a smoother batter that traps more air in, for best all-round results. So many of us skip this vital step, and it definitely shows! It’s worth getting into the habit of doing this – it’ll show in your baking.
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Using the wrong tin
When a recipe calls for a specific tin size that you don’t have, but you decide to carry on anyway. It’ll probably be fine, right? Get ready for a flop. Always use the correct tin size, choose a different recipe suited to the tin you have, or accept that you’ll have to change the recipe or cooking time yourself, with no promises that it will turn out properly…
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Not preheating the oven
You’ve greased and lined your tin and prepared your cake mixture to a T, but you’ve left out one crucial step – preheating the oven. It’s also a mistake to leave your cake mixture sitting around once you’ve added all the ingredients, so make sure turning on the oven is the first thing you do when you start baking.
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Skimping on egg and sugar creaming
It’s best to use an electric whisk on its slowest speed to start the creaming, and then gradually increase the speed to get a pale mixture that’s light and fluffy. Don’t rush the process here: you must get the perfect amount of air into the mixture. You can use a wooden spoon, however it will take longer. Be sure the butter is soft before mixing (see number 1).
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Tapping the bowl with a spoon
You’re done with perfectly fluffing and mixing; you then tap your spoon on the side of the bowl to remove the last of the mixture. A guaranteed way to knock air out of your mixture and undo all your hard work – all it takes is a tap!
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Opening the oven door too early
Resist the urge of opening the oven door too early. You’ll regret it, as your cake may sink in the middle if you let the hot air gush out, before your cake hasn’t risen enough.
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Over-whipping the cream
Cream can go from light and soft to grainy and curdled in a second. When this happens, you’ve over whipped the cream! But it can be saved by adding a few extra tablespoons of fresh cream and then whisking it in by hand.
