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TIPS & TRICKS

  • When mixing eggs, mix them in a separate (small) bowl before adding them to the batter. This can help make the item more fluffy...and make sure there are no shells. 

  • If you have extra dough or batter, remember to scrape and remix your mixture after each time it has sit for a period of time. 

  • Make sure you are precisely measuring your ingredients when baking. Think of baking like chemistry, one little mistake can ruin everything. 

  • When measuring and levelling off the cup, use the top side of a butter knife (flat end). 

  • When baking, aim to use the exact ingredients the recipe calls for. Although, it is likely that you may need to substitute an item, that's fine. If substituting, make sure the consistency remains the same. For example, if you're substituting flour for cornstarch you need to use double the amount that is required . 

  • If the recipe yields too much and you need to half, double or triple the amount the recipe calls for, make sure that all ingredients are being halved, doubled or tripled, etc! 

  • Unsure that your cake is fully cooked? You can tell that a cake is fully cooked when the edges are pulling away from the sides of the pan. 

  • Be sure that you always have your ingredients prepped and that you have the amount that the recipe calls for. You don't want to be half-way through the recipe and you have enough of the ingredient. 

  • Toothpick Method: if you are unsure if your cake is fully cooked, slide a toothpick in the centre of the cake. If toothpick comes out clean, your cake is done! If there is batter on the toothpick, your cake has not fully cooked yet                                                 *this method can be used on cakes and cupcakes*

  • Read the recipe before beginning. Make sure when baking, you read the steps fully. 

  • Gluten gives structure and structure takes away from crumbles

  • When baking, keep the oven door closed. If you open the oven door, the dish might not fully cook. You're also changing the temperatures in the oven when opening the door. 

  • Make sure our ingredients are at the correct temperature. For example, if a recipe calls for butter or margarine to be at room temperature, make sure its at room temperature. 

  • Different types of flours and sugars may change the consistency of the batter. 

  • Specific diet recipes ask for different types of flours and sugars. For example, if you are on the Keto diet, almond flour and stevia may be adequate substitutes. 

  • When substituting ingredients, try and use substitutes that have a 1:1 ratio with the ingredients. 

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