27 Baking Tips & Advice
Today is my 27th birthday! I wanted to do a little something special by sharing 27 of my FAVORITE baking tips and advice. As a gift of gratitude for this community, I am also doing a giveaway with some of my most loved baking tools. Read the end of the post to see how you can enter!
- For extra moist cupcakes, put foil directly on top of and wrap your tray after taking them out of oven. The foil will trap in the heat and make it moist!
- One way to get a smooth buttercream cake: dip a metal cake smoother or bench scraper in hot or warm water, then slowly run it against your buttercream frosted cake. The heat will help get rid of air bubbles and make it smooth.
- To store a frosted cake in the freezer, first flash freeze the cake by placing the cake uncovered in the freezer until hardened. Then double wrap it in saran wrap. If you are saving it for a while, you can put foil around it as well.
- Stabilizing whipped cream is super easy! All you need is light corn syrup. Read my post here.
- If filling a cake with some sort of soft filling such as jams or purees, first make a buttercream dam around the outer edge of each cake layer to help avoid any filling from spilling out.
- The best way to crack eggs is on a flat surface such as the counter or table top.
- To quickly get room temperature eggs, watch this video! You basically crack your eggs into a bowl and place it in a larger bowl filled with warm water.
- If you need to separate your eggs, it's best to crack them while they are cold.
- A tip on making black buttercream: make chocolate buttercream first! Adding cocoa powder or melted chocolate will give you a dark base to start off with, then you can add black gel coloring.
- Keep your cake sturdy and in one spot by placing a piece of non slip rug mat on top of your turn table while frosting, and in your car underneath your cake box when transporting your cakes.
- If your brown sugar has hardened, add a couple large marshmallows in the bag or container.
- If you don't have buttermilk, simply add a tablespoon of lemon juice or white vinegar to 1 cup of milk.
- Frosting a chilled cake is a lot easier because the filling and cake layers have hardened together and won't slide around.
- To thin out candy melts for dipping cake pops or other desserts, add a spoonful of coconut oil.
- If you run out of cupcake wrappers, make your own by cutting out squares of parchment paper instead and inserting them into the cupcake pan mold.
- Instead of adding fruit juice to your buttercream, crush some freeze dried fruit into a powder and mix well. This will help avoid adding too much liquid to your buttercream.
- How to tell if you have mixed and folded your macaron batter enough: you should be able to form the number 8 into your batter and it should keep its shape for a couple seconds.
- Use an oven thermometer! Baking is a science and if you mess around with the temperature, it can negatively affect your desserts. Read my post here about it!
- Properly measure flour by scooping it into your cup with a spoon, and then leveling it off. Read about it here!
- Instead of purchasing wooden dowels for your tiered cakes, you can use boba straws :)
- To create a perfect ganache drip on your cake, make sure your cake is frosted smooth and chilled. Also, have your ganache cool down a bit after heating it because you don't want it to melt your cake! More information about this here!
- If you have leftover ganache, put it in the fridge to harden, then create truffle balls out of it by scooping the ganache, rolling it into a ball with your hands, and dusting it with cocoa powder, nuts, whatever you'd like.
- Speaking of using leftovers, don't throw your cake scraps away. Turn them into cake pops or cake balls!
- Avoid opening your oven door while your dessert is baking. This can cause your baked goods to sink and not rise properly.
- Don't overmix your cake batter - this will create a denser cake and not a light and fluffy one!
- Always read through the entire recipe to make sure you have all the necessary tools and ingredients.
- When dividing your cake batter among your pans, make sure each pan has the same amount of batter. You can use a scale, or use a measuring cup to divide the batter evenly. You want all your cake layers to finish baking around the same time and be the same size.
Hopefully there are some new tips in here that can help you! To enter my GIVEAWAY, simply comment below with your favorite tip and leave your email! I will be choosing a winner on Tuesday, June 12 at 12 PM PST! *Please note: giveaway is only open to US residents!*
All Photos by: Yasmin Roohi