Collapsed Cakes and Pastries
When we’re waiting for things to bake, opening the oven door to see how it’s going is a natural urge. However, cakes and many delicate pastries require a consistent temperature until they are baked all the way through. Opening the door too soon can cause them to collapse!
Not Using the Right Measuring Tools
When baking, it’s important to use the proper measuring equipment at all times. There are different measuring tools for dry and wet ingredients for a reason, and using the wrong one could cause the ratios to be off. Even though the differences are small, they could have a big effect on the end results.
Not Making Sure the Ingredients are the Right Temperature
Room-temperature eggs whisk more easily and soft butter blends better with other ingredients, leading to fluffier and creamier baked goods. Some recipes could call for the butter to be cold, room-temperature or melted. It’s very important to follow these instructions to the letter in order to achieve the right results.
Baking Requires Precise Temperatures
There are recommended temperatures needed for different fun things to bake, like cakes and pastries. If the recommended temperature to bake cookies is 350 degrees F, baking them at a higher temperature will cause them to burn quickly. Using an internal oven thermometer and keeping the oven door shut is a great way to ensure the right temperature.
The Melted Chocolate is Clumping
The most common reason for clumpy, disappointing melted chocolate is water. If the bowl wasn’t completely dry, it could cause the chocolate to clump up. Avoiding this issue is as simple as making sure the bowl is dry.
