9 Baking Tips by Experts for Home Bakers.

Bakers Brisk

May 22, 2021

9 Baking Tips by Experts for Home Bakers.


If you are a Home Baker, aspiring to bake like a pro, here are 9 tips to make you better at it.


When in stress or distress you enter the kitchen, does it feel like home? I bet it does. Baking is not just a profession or a hobby, it works as much as therapy. It works miracles like listening to music, colouring, and all the other therapeutic techniques, if not more so.

Sometimes baking can be a disaster, or it can be delicious. If you are learning by yourself, it is hard to keep a track of how to make something that is Perfect and Delightful. A dish you once make can turn out to be divine while it can be a tragedy the other time.

This happens when you do not understand the procedure, make honest mistakes, or there is some setback in the ingredients. But this all is just as normal if you are all by yourself, working new, or any case in that matter. There are always ways to learn and improve. But you cannot get better tomorrow unless you try it today.

So here 9 expert tips to bake mouthwatering, chef kissed dishes.



1.Recipe - Read and Repeat


Before building a home, it is better to read a map and then lay out the foundation. Just reading a recipe before making any dish is not always enough. It takes a lot of repetitions. There are sometimes misconceptions that could ruin a perfectly made dessert in the blink of an eye. Trust me, you do not want to be Rachel and put beef in the trifle.


Yes, it is safe to check for the pages if you are foreign to your dessert. Read it from the beginning to the end. The ideal way to read any recipe is to go through the ingredients first. Make sure you have available all of them. Then go through the procedure. Again, make sure both things are for the same dish, just in case.

Fun fact: Ingredients of any recipe are always set in order. So, respect the order. The ingredients list is in the order to help us to know the order of adding them.

2.Know your Tools

The next step is to put out the listed ingredients and tools mentioned. Make sure to use appropriate supplements in case of unavailability of any ingredient. Keep the ingredients ready and the tools clean. There should not be any dirt or worse water on any of the tools. Remember it takes a little to ruin. One can never be too careful.

Pull out your measuring cups for measuring dry ingredients such as sugar, salt etc. and use liquid measuring cups for liquids like water, milk etc. This gives you a clear picture of the amount used.

One more simple yet helpful tip is to put a bowl near you, just to put the remains into that bowl. Instead of walking back and forth to the trash can, a bowl by you can be a relief in a hurry. It can save time and frustration.


3.Room Temperature


If the recipe calls for the ingredients at room temperature, keep them in room temperature. Check the credibility of the ingredients, like butter, if they are asked for at room temperature. It is not wise to throw in the frozen butter instead.

There is a reason why eggs, milk, butter, and other dairy products are asked to keep at room temperature. At room temperature, they trap the air which when put in the oven makes the ingredient expand to make it fluffy and soft. It would not work if the ingredients are not already at room temperature or are frozen.

In case you forget to take out the items in the asked conditions, there are backups. Say you are asked for melted butter but you forgot to take it out, grate it. It will melt easily. If you forget to take out eggs from the refrigerator, put them in a bowl of hot water. But only use these hacks when you forget to do what is asked in the recipe.

Some recipes also ask for the frozen ingredients, so read the instruction carefully and follow the mentioned conditions.


4. Learn the Differences


There are different types of sugars and flours. You need to learn the differences and the appropriate use of them.

Speaking of sugars there are varieties of sugar used in cooking and baking, for example, powdered sugar dissolves easily into liquid, which is what makes this ideal for icing and Pearl sugar that you find in a desert doesn't melt in the heat.

And as for flours, there is a wide variety of flours too. They are used for different purposes and serve different importance in a variety of recipes. As in baking, there are different baking flours available in the market, which are used for different purposes. It is essential to make use of the right baking flour for specific items.

You can use All purposes flour, whole wheat flour, Gluten-free flour, or Bread flour for baking. Besides these, there are cake and pastry flours. According to researches, cake flour has the lowest quantity of proteins. This property makes it tender and therefore ideal for baking cakes and muffins.

To get the best end results, you need to make sure that you are using the right flour.


5. Prepare the Pans


Follow the directions given in the recipe. If it guides to grease the pan with oil, follow it. Use a right, mentioned amount of oil around the pan.

While using parchment paper, make sure you prepare it appropriately. Trace the bottom of the cake pans on a large piece of parchment paper. Then, very lightly grease the cake pans with butter or nonstick spray. I usually use coconut oil nonstick spray which has a little flour in it.

Place the parchment round inside, then grease the parchment round too. Using parchment paper can also help while cleaning out. It is easier to clean the pan with parchment Paper than scrubbing a burnt pan in the sink.


6. Mix well

Some recipes ask for the ingredients to be mixed slowly, one by one, others ask them to be folded in, others ask that all of them be mixed together. So, it’s better to be safe than sorry; do not shove all of the ingredients at once and try to mix them. Results will not be favourable. Add ingredients as and when instructed in the recipe, slowly and carefully.

Do not undermix or overmix the ingredients. Over-mixing batter, whether that’s for cakes, cupcakes, bread, muffins, etc. lends a tough-textured baked good because you’re deflating all the air and over-developing the gluten.

Undermixing them will also give the results unappealing to the taste.

Make sure you look for lumps while mixing the batter. Stiff out the ingredients when dry. It is easier and can prevent the lumps and clumps in the dish.


7. Use of Oven

Once you have mixed, measured and prepared batter, you still have to put it in the oven for the baking process. Many times, people tend to open the oven while the dish is still in it, making it messy and ruining it. There is no need to open the oven 12 times.

It is also important to ensure that the oven is clean. The cleanliness of your oven can determine a lot about its performance. Dirty heating elements or debris in the oven, like some pie filling that bubbled over in there, can create hot or cool spots in the oven. So, it is also important to know how to clean your oven.

if you use a convection oven, always reduce the oven temperature by 25°F. It’s best to reduce the baking time as well– for cookies, it’s around 1 minute less. For cakes, cupcakes, bread, brownies, bars, etc (items with longer bake times), it’s usually reduced by around 5 or some minutes.

How to use Oven- https://www.wikihow.com/Use-an-Oven


8. Ready or not?

How can you tell if your dessert let us say cake o muffins are ready or not? Well, there is a simple hack for that. Take a toothpick and put it on the cake. If it comes out clean, your cake is ready, if not, it still needs time.

There is also another way. Take out your cake and let it cool down outside the oven. Then gently press it down. If it bounces back, your cake is ready, but if it leaves a dent in the cake, it needs more time. Once you’ve baked your goodies it's compulsory you cool them completely before storing them.

It's compulsory to wrap baked cakes in some cling wrap to avoid them from turning dry. If you plan to keep the cakes longer it's wise to store them in the freezer than fridge as storing them in the fridge would dry the cakes but freezing them would keep it intact.


9. Icing and Décor

The last yet most appealing step in baking is decoration. It is apparent what attracts the most at first. There are certain tools that might help in decoration.

  • Pastry bags with Icing Nozzles: These can be used for decorating the products at the end. But it is important to know how to tip a Pastry bag. It is tricky but easy to
  • Bread knife: Bread knives are used to level or separate the layers at the end. You can also use them for giving more definition to the end
  • Cake Scrapper: It is used to add different designs at the end. It is good to practice making the patterns first on some wax paper. It gives a little experience.

Icing and decoration play an important part in making it to the eyes of the viewers. It is the last to be prepared but the first to attract any buyer. There are varieties of designs that can be made on any baked goods. In cookies, the icing of chocolate chips makes it look delicious. In cupcakes, it requires fine work.




Baking at home can be tough, but being by yourself can make you a lot more confident and give you complete ownership of your work. You need to follow the tips mentioned above to make yourself a pro. It is not necessary you will get what you want on the first try only. You might need practice and it is never harmful to practice. At least it is better than giving up. Calm your mind and hands, but attention to the details, and follow the instructions. But remember, when you cannot make a decision, go with your guts. You can always try again. You will never regret trying again, baking is fun After all isn’t it?

Happy Baking!