I’ll ‘fess up: baking is not my strong suit. So over the years, I’ve hoarded all the baking tips, hacks and ingredient substitutions I could find, hoping they could help me learn to be a better baker.
And you know what? They’ve helped!
I’ve gone from making horribly rock-solid cookies, sunken cakes and dirty-tasting brownies, to making deliciously airy meringues and moist, yummy cakes.
I’ll probably always be on the lookout for sneaky tricks that make me be a better baker, but I’ve gotten a heck of a lot better than I was.
I’ve been keeping most of the hacks, tips, and tricks I find stored away in a big fat Evernote file.
Because I’m me and I’m obsessed with organizing my Evernote, I’ve got every tip tagged. That way, I can quickly search something like “butter substitution” when I find myself stuck.
(Which reminds me. The image below is one of my fave baking hacks, especially for when I suddenly discover I’m short on butter!)
In any case, I’ve got the whole list of all my fave hacks, tips, ingredient substitutions right here for ya!
Keep this list handy in your back pocket and you’ll maybe be a halfway decent baker like me someday (HIGH FIVE!)
Oh, and I have a bonus for you! I created a handy-dandy little printable of my fave baking ingredient substitutions. Print it out and hang it up, save it, or even just save the pdf straight to the home screen on your phone. It might come in handy!
Just fill out your email below to grab it!
HERE ARE MY ALL-TIME FAVE BAKING HACKS AND TIPS TO MAKE YOU A DAMN BETTER BAKER:
»Take the chill away: Let your eggs and milk come to room temperature before using.
»Weight over volume: When possible, weigh your ingredients instead of using a measuring cup or spoon. It’s a lot more accurate!
»Turn them around: Rotate your baked goods in the oven halfway through baking.
MAKE LIGHT AND AIRY BISCUITS:
KEEP THAT FLOUR FRESH
»No peeking! Keep the oven door closed while your item is baking. This one I learned the hard way (it’s the number one cause of sunken cakes!)
»Make your own powdered sugar: pulse it in the food processor or blender until it’s super fine.
»Cold hands, warm heart, better bread. It’s way easier to knead with cool hands, but I tend to run hot in the best of situations (especially when I’m breakin’ a sweat kneading dough!) If my hands start to get too hot, I’ll run them under cool water for a bit. It helps the dough knead way easier.
SKIP THE FLOURED SURFACE
MIX YOUR BUTTER BETTER
That’s it! Go forth and bake like the badass you are.
Got more tips and ideas? I wanna hear them! Leave your favorites in the comments, or drop me a line on social media. My profile links are at the top of the page!