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BetterButter Secrets |  7 Baking Hacks That’ll Make Your Lives Easier

Team BetterButter | October 21, 2015

By Ruchira Hoon

Ever had to deal with a sunken cake? Or a stodgy dense muffin you could use as a rock to throw at someone? Or cookies so hard that they could break your teeth?

Don’t worry. We’ve all been there. Falling from grace is the right to passage for anyone who loves to bake. Face it, no one gets in it right in the first shot. Not even ace chefs.

So what’s the biggest challenge you face when that ovens staring at your face and you’re carefully mixing those ingredients for a dessert you just have to bake.  With these tips from us, you’ll be able to whip up your favourite recipes in no time and honestly, flawlessly.

Measure  Matters
Follow your recipe. It’s there for a reason. If the recipe calls for 1 cup, then use a standard cup measure that you can level. If your ingredients are wet, use measuring cups which converts ounces, liters and pints clearly.

Room Temperature
Having your ingredients on room temperature is very important. Okay, not so much for flour and nuts, but for butter and eggs. If your eggs aren’t at room temperature they will not emulsify properly. If your eggs are cold, place them in a bowl of warm water for 10 minutes to bring them to the right temperature.

Baking Central
Make sure you are baking at the centre of your oven. This will ensure even heating and bake your cake evenly. Alternately if you are baking cookies or a number of cakes together, rotate the pans mid way.

Know your oven
Read that manual. Use an oven thermometer to know how hot your oven actually is. This way you are in control of the baking time and you will know how it behaves.  Too hot, you’ll have a cake that is hard, to little, you might end up with a soggy bottom.

Upside down
Also cool your cake upside down. This will help flatten the tops and will be easy to cool as well. If you are making a layered cake, it’ll get easy to stack this way

Water level
Pour water into the empty cups of a muffin tin when you’re baking fewer than 12 muffins or cupcakes. The water helps the cupcakes bake and rise more evenly.

Frozen Fun
You can freeze unfrosted cakes for upto 2 months. Cookie dough for 3 month and brownies for 1 month.

Meanwhile check out our fabulous collection of cakes here.

Team BetterButter




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