Baking is an art and, as with any art, there are some fundamental rules that apply to successful baking. This book covers the basics of baking to help you avoid common mistakes and produce great results.
Rule number one in baking is to have all your ingredients at room temperature - not too cold and not too hot. Rule number two is to use unsalted butter or margarine for the best results, since salted butter will cause your cake or cookies to be salty. Rule three is to measure carefully with either a scale or measuring cups. Rule four is to use the right size saucepan on top of the right size heat source to get an even temperature when baking cakes. Rule five is to always put parchment paper into cake pan before pouring in batter.
Rule number one: When making muffins or cakes, all the ingredients must be at room temperature. Fruits should be thawed and butter should be soft enough so it can spread easily without being oily.
Rule number two: You can substitute margarine for butter, but if you do, don't add salt as this will make your baked goods salty as well as containing trans fats and being less tasty. Margarine melts at a lower temperature than butter, so it doesn't affect rising times as much as the latter.
Rule number three: Watch your measurements. A 1-cup measuring cup is too small for baking purposes and will not be accurate. The most accurate measurement is in tablespoons, which is why you should always use the tablespoon scoop method to measure flour or sugar.
Rule number four: You need the right size saucepan for mixing cake batter. If you have a very deep saucepan, make sure you use the heat source accordingly, so the bottom of the pan is not too hot or not too cold. This will help your cake bake evenly. For example, if you are using a gas oven and a glass pan, then adjust your heat accordingly.
Rule number five: Always use parchment paper on baking pans when making cakes or cookies so they do not stick to the pan. Also, place parchment paper on top of baking pan before pouring in batter to prevent messy cleanup.
Rule number six: Always grease baking pans before pouring in batter. If a recipe calls for greasing a pan, and you don't, your batter will stick to the pan and fall through the holes into the bottom of your oven. Rule number seven is to use muffin cups that are always included with muffin pans. If you use another type of cup, your muffins may not cook properly.
Rule number eight: You must preheat ovens when making cakes or breads. Rule nine is to check cake or bread with a toothpick or a fork to see if they are finished cooking. The toothpick or fork should come out clean when inserted into cake batter and baked bread should sound hollow when tapped on top.
Rule number ten is to not open the oven door during the first fifteen minutes of cooking for cakes and breads. Rule eleven is to place a pan of water on the bottom shelf of your oven when you are baking cakes or breads this helps to prevent your dessert from drying out. Rule twelve applies if you are using a gas oven: make sure gas burners are turned all the way down on your stove, or in some cases it's better to use a blowtorch torch instead, since it will not reduce the temperature inside the oven.
