Baking Science
Here at Handle the Heat, I’m very passionate about Baking Science. Understanding the simple science of baking will have you baking consistently perfect desserts every time! Learn How to Make a Water Bath for a Cheesecake, the Baking Secrets of Cocoa Powder, the many Functions of Sugar in Baking, and much more. Get ready to become a baking pro and enter the kitchen with confidence every single time.
Here at Handle the Heat, I’m very passionate about Baking Science. Understanding the simple science of baking will have you baking consistently perfect desserts every time! Learn How to Make a Water Bath for a Cheesecake, the Baking Secrets of Cocoa Powder, the many Functions of Sugar in Baking, and much more.
Science of Baking Videos
Sharpen your baking skills with these helpful Science of Baking videos.
Baking Science Mini-Course
From cookies that spread to undercooked brownies, this *FREE* 5-day Baking Science course helps you conquer common baking challenges and make bakery-worthy treats every time.
Tessa’s Top Baking Tips
These are the three things I wish EVERYONE knew before attempting any recipe.
1.
Measure ingredients with a digital scale
The easiest ingredient to mis-measure is flour. It can be easily compacted into a container or measuring cup without you even realizing.
Too much flour in a recipe can yield results that are dry (instead of moist), dense (instead of light and fluffy), crumbly (instead of moist, chewy, or fudgy), tough (instead of tender), or rubbery (instead of delicate).
Learn the RIGHT way to measure your flour and other baking ingredients HERE.
2.
Use the correct baking pans
I highly recommend using light colored aluminum pans for just about everything. Avoid dark colored nonstick pans as well as most glass pans.
Dark metal pans will dry out the edges of your desserts, often before the center can cook through. Glass or ceramic baking pans will take LONGER to bake most desserts, and can result in gummy textures.
3.
Your dessert will NOT turn out the same if you make substitutions
Here at Handle the Heat, we believe butter, eggs, flour, and sugar are magical specimens and should never be replaced (unless medically necessary due to an allergy/intolerance).
We highly recommend making all recipes exactly as written. If you decide to substitute an ingredient(s), just know the final result won’t be the same in texture and/or flavor.
Cake Baking Hacks
Cake Baking Hacks
My cake or cupcakes sunk in the center
My cupcakes are sticking to the liners
My buttercream is gritty
Common Causes
- Your cake or cupcakes were underbaked.
- Your leaveners are expired.
- The oven door was opened & closed too many times, or even slammed.
- You're baking at high altitude.
- Your batter was overbeaten.
How to Fix It
- Be sure to bake for long enough. For most recipes, you want a toothpick inserted into the center to return a small amount of moist crumbs or none at all. If it comes out with wetness or raw batter still clinging on, it’s not baked through and will likely sink. Cakes are done when they reach an internal temperature of 205 to 210°F.
- Be sure your baking powder and/or baking soda are fresh to be effective.
- For some ovens, opening and closing the door too frequently will reduce the temperature inside to the point your cake won't cook through fully. Slamming the oven door can also collapse a delicate cake.
- If you’re baking at a higher altitude, you’ll need less leavening to achieve the same result as sea level. Without proper altitude adjustments, your products may sink.
- The key to proper creaming of butter & sugar is incorporating just the right amount of air to achieve a light and fluffy texture. Too little air and your cake won’t rise properly; too much and it may collapse from being overly aerated. Avoid creaming at too high of speed.
Common Causes
- Using poor-quality liners.
- Removing the liners before the cupcakes have cooled.
How to Fix It
- Use high-quality liners. Many options on Amazon are poor-quality. Check reviews before buying!
- Allow the cupcakes to cool completely before attempting to remove the liners.
Common Causes
- Didn't sift the powdered sugar.
- Used the wrong kind of powdered sugar.
- Didn't mix for long enough.
How to Fix It
- Always sift your powdered sugar with a sifter or fine mesh sieve before adding to the buttercream mixture.
- Be sure to use powdered sugar that's been ground to 10x fineness (5x may result in a gritty texture). Even better, use organic powdered sugar that contains tapioca starch instead of cornstarch for an even smoother consistency.
- Beat your buttercream with the paddle attachment for at least 5 minutes total to ensure a smooth texture.
