Baking FAQs

What is your latest favorite baking tip?

To avoid a slippery floor or counter top when applying nonstick spray to a baking pan, set the pan on the interior surface of the open door of your dishwasher. What goes beyond the pan as you apply the spray will be washed away when you do the dishes.

How can I measure and weigh accurately for consistent results?

Weighing with a kitchen scale is the only truly accurate method of measuring dry ingredients. If you always use the weight specified for 1 cup all-purpose flour, your measurement will be consistent; it will always weigh 4 1/2 ounces (130 grams). This wouldn't be true if sometimes you packed it down in the bowl, fluffed it with a fork, scooped it out of the bottom of a bag, or spooned it out of a canister.

If you must use volume measurement, use dry-ingredient measuring cups for items like flour, granulated and powdered sugars, and nuts; use liquid measuring cups for ingredients such as milk and egg whites.

To measure flour, empty the entire bag into a container with a lid to insulate it from any moisture. Lightly fluff the flour with a scoop, spoon, or large fork to loosen and aerate it, ensuring a lighter pack in the cup. Now, scoop enough flour into your dry-measuring cup until it mounds slightly over the top, and then use a flat metal icing spatula to sweep off the excess. This is known as the spoon-and-sweep method. Do not tap or pack the flour in the cup or you will alter the measurement. I also use the spoon-and-sweep method to measure other dry ingredients like granulated and powdered sugars.

For measuring liquids, such as water and egg whites, the glass Pyrex cup is my gold standard. To check that the liquid is at the exact mark, bend down and view the marking on the cup at eye level.

Volume and weight measures for most liquids are the same or nearly the same. Since 2 fluid ounces of water o r milk also weighs 2 ounces on the scale, using volume measures for these ingredients is fine. A greater variation exists between volume and weight measures of heavy liquids, such as molasses and corn syrup. Because of this, my recipes calling for these dense liquids include measures by volume and by dry ounce (rather than by fluid ounce) for greater accuracy. For example, in a recipe calling for molasses, you will see 1 cup dark unsulphured molasses (12 ounces by weight/340 grams), with the “by weight” to remind you that these are dry ounces, not fluid ounces.

Why does it matter if I preheat my oven?

Because ovens vary, the amount of time we preheat them can produce subtle variations in the appearance, texture, and even flavor of your baked goods.

Place a small, portable oven thermometer in the center of your oven to check the accuracy of your thermostat. Surprisingly, even though your oven may indicate it is “ready,” it is still 50 to 100 degrees below the set temperature. That's due in part to the fact that many portable oven thermometers have a lag time, and they need longer to register the accurate, most stable reading. If after preheating, the thermometer does not register the temperature you want, adjust the oven temperature control20up or down until the thermometer displays the correct temperature, disregarding the setting on the oven panel.

Preheat, preheat, preheat. A thoroughly preheated oven gives you better control of the baking process. Most of us think an oven is fully preheated when the red light goes out or the ding sounds, and we immediately put the cake in the oven. Think again. We really need an additional 10 to 15 minutes for the oven to heat and cycle and reheat, so plan on about 30 minutes total for a thorough preheat.

What is the importance of the placement of the oven racks?

Whether you're using 1, 2, or 3 racks, their proper placement affects the baking process by allowing the even distribution of oven heat that will produce evenly baked desserts.

What is the best way to get started?

Preparation makes all the difference.

Read all the way through the recipe before you do anything else. The recipe is your roadmap. Allot time for each step, working through the recipe, one step at a time. Familiarity will help you prepare for ev erything you’ll need, such as lining baking sheets with parchment paper or silpat mats, having cooling racks handy, and readying appropriate storage container and freezer space. Organize your work space, arranging ingredients and utensils so that tasks flow in an efficient, logical manner. Now, you’re ready to start your journey to a delicious dessert. Bon Voyage!