Get ready to become a baking pro and enter the kitchen with confidence every single time. With these helpful baking basic articles, kitchen hacks, how to’s and more, you’re on your way to baking consistently perfect desserts every time.
These are the three things I wish EVERYONE knew before attempting any recipe.
The easiest ingredient to mis-measure is flour. That’s because it can be so 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).
I highly recommend avoiding dark colored nonstick pans as well as most glass pans. I use light colored aluminum for just about everything!
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 even result in gummy textures. More on this in my Glass vs. Metal Baking Pans article.
If you’re curious about all my recommended baking equipment and tools, check out my Magic of Baking Course.
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 do decide to substitute an ingredient(s), just know the final result won’t be the same in texture and/or flavor.
Learn how to tweak your own recipes! No more misses, only HITS coming out of your kitchen. This online course teaches everything I WISH people knew before they’d ever bake another recipe again.
You’ll learn HOW and WHY things work (or don’t) so you can consistently create delicious treats every single time.
Sharpen your baking skills with these helpful baking videos.
This *free* printable PDF contains my best buttercream recipe, my favorite piping tips, and lots more!
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