Baking is something that you’d think would be very easy, but it’s actually a difficult trade that takes years to master. Many people know how to cook, but there aren’t too many people who can do so at a professional level.
So, when professional bakers share information about mistakes that they often see everyday bakers make, it’s wise to pay close attention. Most of us aren’t trying to be perfect. Yet, it’s amazing how it’s often the little things that can make the biggest differences.
Not creaming butter and sugar properly
Man, it seems crazy that something as simple as this would be so crucial, but it is. Here’s the deal, when you’re cooking desserts that require both butter and sugar (which will be many) you’re going to need to do so properly.
Thankfully, it’s not too tricky. For starters, ensure that the butter you’re using is at room temperature (not melted or hard). Then, when you’re beating the two ingredients together, don’t stop until the batter is fluffy and until you barely see any sugar granules.
Not using a scale to measure ingredients
Being off by a little couldn’t possibly make that much of a difference, right? The reality is to become an elite baker, the foods you create need to be made with the highest consistency possible.
One of the best ways to do that is to always measure your ingredients. Not even just with the use of teaspoons and cups, either. The best bakers will use actual weight scales to ensure that the perfect amount of each ingredient is always being used.
Using baking soda instead of baking powder (and vice versa)
Alright, so we’re not going to bore you to death with the specific details of why baking soda and baking powder are not interchangeable. Due to the properties of each individual ingredient and how they react to other ingredients, everything is going to change if you use one over the other.
If the recipe is calling for baking soda, baking powder is not a good alternative. The easy solution is to stack your pantry with both ingredients. Thankfully, both are fairly cheap and will last a long time.
Ignoring the recipe when it calls for room temp ingredients
When a recipe is asking for some of the ingredients to be at room temperature, there’s a reason for that. It’s not like that’s being stated for no reason, and here’s why it’s important for certain recipes. Certain dairy ingredients, for example, will trap air when they’re at room temperature.
Using the ingredients in this state will then result in baked goods that come out fluffy and delicious. Of course, though, room temp ingredients can sometimes be a downfall. That’s why it’s important to read the recipe very closely.
Failing to add a pinch of salt when the recipe calls for it
One of the simplest and most common ingredients that bakers seem to bypass is salt. Maybe it’s because too many people assume that salt is not really needed for certain recipes. But whenever a recipe is calling for a specific ingredient (one that’s not stated to be optional), it’s doing so for a reason.
When it comes to salt, even for desserts it doesn’t seem right for, it can add sweetness and enhance the overall flavor. Oftentimes, though, not a lot of salt is going to be required. A little goes a long way.
Know the difference between creaming, beating, and folding
Even though some of your friends, let’s say that they’re into cooking, like to use these cooking terms interchangeably, they are actually very different. Creaming and beating are close to the same thing, but folding is completely different.
When a recipe calls for folding, it means that you need to combine ingredients gently, without beating or stirring in any way. It makes sense, when you think about it, as you’re almost literally folding ingredients together. So, whatever the recipe calls for, ensure that you do that exact method of combining.
It’s important to preheat your oven
This is such a simple task and it’s amazing how many home bakers overlook it. The reason why an oven needs to be preheated before you cook anything inside it is to maintain a consistent temperature.
Certain desserts and foods won’t cook correctly if you place them inside your oven while it’s too cold. You can get away with this for a lot of frozen meals and such, but not when you’re cooking homemade meals (most of the time). To help you out, just preheat the oven before you start baking.
Not making sure the oven has reached the right temperature
Ovens can be funny. Depending on how old yours is, the temperature you think it’s at may not actually be the case. For newer ovens, this won’t be as big of an issue. If you do have an older model, though, invest in an oven thermometer.
All you need to do is then place the thermometer in your oven, preheat it, and see what it says when your oven indicates it’s preheated. If the temperature is off one way or another, you can adjust the oven’s controls accordingly.
Adding all the eggs at once
This is another prime example of just doing what the recipe calls for. If it’s stated that the eggs need to be added one at a time, do so. When making box brownies or something like that, you’ll be able to get away with adding them all at once.
But for cakes and other different types of desserts, it can make a difference. Honestly, to ensure that this never becomes an issue, you can always add your eggs one at a time regardless if the recipe specifies so or not.
Opening your oven door too much while something is baking
Every single time you open the oven door while something is cooking you allow precious heat to escape. Meals and desserts cook best when they’re able to maintain consistent cooking temperatures. Even though it may seem harmless to open that door, you have to resist unless it’s absolutely necessary. About the only time you should open it is when the timer goes off.
If you check the food and realize it still needs more time, you should be okay to put it back in. Just avoid opening the door as much as you can.
Failing to sift dry ingredients when the recipe calls for it
A lot of the time, all you need to do is follow the recipe to a T to get the perfect results. Now, most of us know that in spite of this, sometimes things still don’t work out. Regardless, it’s vitally important to always listen to what the recipe is calling for.
Even if said recipe wants you to sift the dry ingredients, it’s important to do so. A task as simple as this can better mix the dry ingredients together. At the end of the day, it’s pretty amazing how the smallest of tweaks can make the difference.
Not chilling cookie dough in the fridge before baking
When baking cookies, the hardest thing to avoid is cookies that wind up being pathetically thin. Then again, is it really all that difficult to avoid? Now, for the record, if you like flat cookies then keep on doing whatever you were in the past.
If you’d rather be making large and chewy cookies, though, be sure to refrigerate the dough beforehand. In fact, you can even freeze the cookie dough that’s on the cookie sheet for roughly an hour. This will help the cookies retain their shape as they’re cooking.
The color of the pan affects the temperature
For those who love to make brownies and other delectable desserts, you’ve probably noticed that some recipes have different oven temperatures for different types of pans. No matter, you’ll always see that for darker pans, a cooler oven temperature will be required.
The easiest way to think about this is to think about what happens when you wear all black on a hot, sunny day. Darker colors absorb heat better than lighter ones, and this applies to baking too. Who knew that the color of the pan actually mattered?
Approximating the ingredients
This one is somewhat ironic. The reason we say this is you probably know people who are completely against measurements. Some people will just bake and get close to what the recipe is asking for. Now, those people may be high-quality bakers. Yet, it’s still advised to practice the art of perfectly measuring your ingredients out.
It’s really the only way to ensure consistency. For those that have been ignoring measurements for years with great results, more power to you.
Scooping flour straight out of the bag using a cup
Many of us will be guilty of this, let’s just face it. The biggest reason why it can sometimes be detrimental to scoop flour straight out of the bag using a measuring cup is because of accuracy.
In addition to the fact that stray flour can get inside the bowl, the flour may be getting packed too tightly. This will then result in you using more flour than is required, and this can create a problem. A better solution is to use a spoon to scoop the flour into the cup.
Trying to whisk eggs in a bowl that isn’t completely dry
When you stop and think about this one, it’s kind of a no-brainer. Oftentimes, this is the case with common mistakes, but this is one for sure.
If you attempt to whisk eggs in a bowl that is still a little damp (or even just wet) the results are not going to be the best. While you still may whisk them in a manner that will do, doing so in a dry bowl will yield the best results. And for many of you who want to get better at baking, striving for better will be the best option.
Over-mixing the cake batter
Would you honestly believe that you could overmix cake batter? As many people know about baking cake, though, it’s often tougher than other desserts. You could make the argument, in fact, that cakes are the hardest dessert to master.
Well, one of the ways to improve your cakes is to not overmix the batter. When everything is all good and mixed, just go ahead and stop mixing. It’s crazy that this can make a difference, but over-mixing can result in a dense and gummy texture.
Never decorate a cake that’s still warm
Raise your hand if you’re the best when it comes to making cake at the last minute? It’s your duty to make the cake for the birthday party, and you always wait as long as you can.
This is brought up as this is one of the ways where it becomes easy to fall into the trap of attempting to decorate a cake that’s still warm. What will result is melted frosting and a jumbled mess. Do yourself a favor and ensure that the cake is cooled down completely before you decorate it.
Old or expired baking products won’t work as well
Alright, so you probably think this one is a joke. Not necessarily because it’s a lie or a fib, or anything like that. Instead, that it’s something so obvious that there would be no reason to bring it up on this list.
However, sometimes it’s easy to accidentally use expired baking products. Let’s face it, certain products won’t get used that often and have probably been in your pantry for a long time. Be sure to check the expiration dates of all your ingredients to avoid using them if they’ve expired.
Not adding ingredients in the proper order
This can really make a difference while making certain types of food (such as cakes). For relatively simple recipes and desserts, you may be able to get away with this one. Still, however, just go ahead and add the ingredients in the order that they’re listed in the recipe.
It may seem unnecessary, but it can oftentimes change the dynamics of the batter. Additionally, adding them in a certain order can also make it easier to mix. The safe bet is to do everything in order.
Leaving cookies in the oven too long
You know, common mistakes don’t always have to be highly complicated ones. Sometimes, the most common mistakes are also the simplest. Take this, for example. How easy is it to not leave your cookies in the oven too long?
Well, the problem is even an extra 45 seconds can make the difference. Typically, cookies don’t take long to bake, and every precious second counts. But in order to get top-notch cookies, you have to pull them out of the oven at the precise time.
Not prepping the pan before you start the cake batter
Do not make the mistake when you are baking a cake to wait to prep your pan. You might be wondering why this is such a big deal, and it comes down to the cake batter.
As soon as you’ve completed the batter, it’s best to get it in the oven as soon as possible. Cake is finicky, honestly, so it’s better to have the pan ready to rock before you even begin to make the batter. This is an easy fix too, and those are always nice.
Pans should always be lined with parchment paper
Every single home baker should have parchment paper in their homes. Much like other key ingredients and tools, so to speak, parchment paper is one of the most versatile kitchen aids out there.
Basically, it’s paper that is resistant to both moisture and grease. So, when you line a pan with parchment paper, you can rest assured that your food will never stick to the pan. Plus, this type of paper is specifically designed to be used in the oven.
Not scraping down the bowl as you go along
This is necessary both when you’re mixing your batter and when you’re pouring your batter into the pan. For starters, dry ingredients can easily get stuck on the side of bowls. So, get your spatula or spoon in there and really dig at the sides to get all the ingredients mixed.
Then, while you’re pouring, you want to get as much of the batter as you possibly can in the pan. It’s okay if there is some left in the bowl, though, as that means you can have a little snack beforehand!
Not reading the recipe all the way through before starting
Many people will read the recipe as they go along, but this can create massive problems. It’s almost like when you assess a math equation. Instead of just starting blind, it’s wise to assess the problem and figure out all you need to do.
The same applies to baking. Ensure that you fully read a recipe that you’ve never made before to make sure you have everything ready. After all, you may need to prep certain ingredients beforehand. No need to figure that out half-way through.
Not letting the dough rest when it should
When you start to look at all these mistakes that casual bakers make, it becomes obvious that the biggest problem is ignoring something that the recipe specifies. We know, certain recipes can get tedious in what they ask for.
Yet, certain meals and desserts are complicated to make and make well. So, when a recipe tells you to let the dough rest for X number of minutes or hours, do it. There’s a reason the recipe wants you to let the dough rest.
High temperatures in the oven lead to burnt tops
When it comes to making sure that your oven is at the correct temperature, it is a wise choice to invest in an oven thermometer. Newer and more modern ovens may not struggle with temperature regulation as much, but it still can be a wise investment.
After all, if your oven says 350 degrees but it’s actually heating to 375 degrees, that 25 degrees can make a world of difference. If you then leave your food in the oven too long, burnt tops can result.
Using a cake tin that’s too small
Gee, it’s almost like cake is difficult to make. Out of all desserts to bake, it’s up there when it comes to difficulty. One of the many, many mistakes people make while making cake is, they’ll use a tin that’s not large enough.
There can be two problems that this creates. Either the cake middle is going to sink, or the cake is going to overflow. No matter how you slice it, though, the results are not going to be as good as they would be with a cake tin that is the proper size.
Substituting ingredients is for experts only
Professional bakers just have different rules than a casual baker or even someone who bakes daily at their home. For them, they’re so knowledgeable when it comes to different types of ingredients that they can get away with substituting them from time to time.
However, this shouldn’t apply to people like us. Whatever is being required in the recipe should be used. Now, for the record, if you wanted to substitute vanilla chips for chocolate chips (or something like that) you’d probably be alright.
Trying to demold a cake before it’s chilled
Cakes are hard enough to make as it is, but now you’re saying that you have to wait until a certain time to cut them? In fairness, desserts of this nature shouldn’t be cut while they’re hot or even warm.
Even brownies or pan cookies should be cut at nothing warmer than room temperature. Then again, when talking about cakes, it’s best to wait until they’re fully chilled. To say that cakes are finicky is the understatement of the year.
Using the wrong size eggs for the recipe
Yep, indeed, not all eggs come in the same size. While this is fairly obvious, you may not have known how important it can be when you are baking. However, some recipes won’t specify what size eggs are recommended.
In general, it’s probably best to stick with large eggs if the recipe ever does that. Smaller eggs can end up ruining the ratio of the other ingredients. On the other hand, if the recipe you’re making calls for smaller eggs, go with them.
Greasing the cookie pan when the recipe doesn’t say so
Getting cookies down can be a trial and error process. One of the mistakes you might be making, though, is greasing the pan. Now, if the recipe you’re following specifically states to do so, then you’re in the clear.
In general, however, greasing a cookie pan will make it easier for the cookie dough to flatten out while it’s cooking. A great substitute for cooking spray is parchment paper. It creates a nonstick surface without the negatives of using spray.
Using dry and wet measuring cups for both things
Let’s just be brutally honest and this applies to us too. Part of the reason why we choose to use the same measuring cups regardless if they’re wet or dry is due to laziness. We just want to get done cooking as quickly as possible to sit down in our comfortable chairs.
Yet, it is not a good idea to use wet measuring cups for dry ingredients and vice versa. Dry ingredients will stick to the side of wet measuring cups and will create inconsistent ingredients.
Crowding your cookies on one baking sheet
This is combined with another issue. Overcrowding a cookie sheet is one problem and using the same cookie sheet that comes out of the oven is the other issue. The first is pretty self-explanatory as you don’t want the cookies cooking into one another.
The second one also makes a ton of sense because when you place cookie dough on a cookie sheet that just came out of the oven, they’re going to spread and flatten out. To avoid this, either cool the sheet down or have a couple at the ready.
Using melted butter instead of softened butter
It all comes down to the consistency of the butter. Some recipes call for softened and some will call for melted butter. No matter what, do whatever is said.
Melting butter is quite easy and there are many different methods you can take. Softening butter is a bit trickier, but here is a nice tip. Take the butter and place it on the stove while the oven is preheating. Or, you can just allow the butter to sit on the counter for a couple of hours.
Trying to double a recipe instead of just making it twice
It depends on what you’re making, but to play it safe, it may be wiser to simply make your recipe twice as opposed to doubling all the ingredients. In theory, it would seem to yield the same results. Some foods can be tricky, however, so you might want to play it safe.
Now, the reason you would want to double a recipe, for the record, can vary. Perhaps you want to make bulk of whatever you’re making, or perhaps you’re making something for a large gathering. Either way, there are ways to adapt.
Using artificial vanilla extract
Vanilla is one of those ingredients that really goes a long way. Whether you add it into your cookies, pancakes, or anything else, it can really make the difference. With that said, this can almost be negated if you opt to use artificial vanilla.
It’s cheaper to go the artificial route and sometimes easier. When it comes to vanilla, though, you just can’t get the cheap stuff. Using pure vanilla in whatever meal or dessert you end up making will make a world of difference.
Relying too much on the oven timer
Wait, are you not supposed to rely on a timer when baking? No, that’s not what this is implying. Instead, the oven timer can be something that you rely on too much. How so? Let’s take cookies, as an example.
Oftentimes, even if the timer is set correctly, your cookies wind up being down beforehand. So, when the timer gets close to ticking, take a look in the oven to see how they’re looking. If they are done before the timer goes off, take them out.
Using margarine instead of real butter
Some people will swear by margarine and will insist that they truly can’t believe it’s not butter. Yet, those who get away from the hype of margarine understand that it really doesn’t come close to actual butter.
Substituting butter, therefore, with margarine can lead to desserts that will not turn out as good. Perhaps you simply don’t care and thoroughly enjoy the desserts that you make with margarine. Hey, there’s nothing wrong with that, but have you tried them with actual butter?
Forgetting to adjust for high altitude
Honestly, of all the tips on this list, this is the one that will affect the smallest demographic. If you don’t live in a high-altitude area, then you’re not going to need to worry about this.
For those of you who do, however, the high altitude can actually affect certain desserts (such as cakes and brownies). Experts out there have steps that can be done, but it’s mostly a trial period for anyone cooking in such altitudes.
Setting the timer after some time has already passed
We all know that “oh no” feeling when we realize that we forgot to set the timer after putting something into the oven. Forgetting to set the timer can be a really annoying roadblock in the way of you actually getting your baked good outs on time, so it makes sense that everyone would then rush to set the timer up once they realize it.
But you need to account for the fact that the oven has already been going for a bit when setting up your timer late. Don’t just set it up for the standard time.
Greasing with cooking spray
One of the easiest ways to ensure that a surface you are cooking with remains non-stick is to just give it a healthy dose of cooking spray. It may not be the classiest way of going about things, but we’ve all done it before. It’s just so convenient that many of us rely on cooking spray even when it isn’t the best option.
It might sound like a recipe shortcut, but just know that you aren’t gonna get the same results with cooking spray that you would with butter or oil. If the recipe doesn’t say to use it, don’t.
Straying from the recipe
Okay, you’ve baked a few things that have gotten rave reviews from your friends. You’ve had a lot of fun doing it. You really like baking and want to increase your skills in your hobby. So what’s the next step? At this stage, most people will start to stray from the recipes they find online or in books and start to experiment.
This is all fun and good, but just know that even a very slight tweak to a recipe can and will completely alter the finished product. Experiment all you want but understand the consequences of doing so.
Baking with an oven that hasn’t been cleaned
Cleaning an oven is hard, grueling work. Many of us aren’t really taught how to properly clean ovens while growing up, so many of us just don’t do it nearly as often as we should. But take it from us when we say that you really ought to be cleaning your oven regularly.
Having residue or anything else inside your oven can cause the baking process to get messed up, resulting in problems with your baked goods that can be hard to diagnose. A regular cleaning regimen should be done by all bakers, no matter the skill level.
Skipping out on the fats
Look, we get it. You love baked goods, but you also want to be healthy. We do too. But sometimes the compromise is more complicated than it seems. While you might think that you can just replace the fattier elements of a recipe with less fatty alternatives, you should understand that this will completely change what comes out of the oven later on.
Fats are very necessary in many recipes, and to do away with them will leave you with some cookies or muffins that aren’t right. It’s not just that they won’t taste right, but they also won’t bake right.
Overloading the oven with too many pans
If you’ve ever overbooked yourself with overambitious baking plans, you know the reasoning you do with yourself as you put three or four pans into the oven at the same time. “I’ll just take this one out in 20 minutes, this one out in 25 minutes…” and so on.
This might work theoretically, but overloading the oven with too many pans results in the air not flowing properly. This means that your baked goods won’t be cooking in the way that you expect them to. Do you see where we’re going with this? Just do one thing at a time.
Not using organic ingredients
Okay, this one isn’t a necessity, but we’re still including it in here because we are firm believers of the principle behind it. Organic ingredients will really take your baked goods to the next level, trust us. Not only will they just make your finished products taste better, but the quality of the ingredients is far superior.
It should also be noted that the use of organic ingredients is great because it typically supports more local companies rather than bigger chains. This isn’t a hard rule, but we really recommend going organic when possible.
Using dried herbs rather than fresh herbs
If there’s one thing that you should have in your mind when approaching the recipe, it’s that the recipe itself is something that you should stick to.
If the recipe says that you should be using fresh herbs, you should do it. Sure, you can substitute dried herbs if you really need to, but you just won’t be getting the same product that the recipe is trying to give you. Dried herbs are nice and convenient, but convenience is often the enemy of perfection when it comes to baking (and cooking in general). Avoid them when possible.
Cooling pastries on the surface they were cooked on
Who wants to take muffins out from the muffin pan while they’re still burning hot? Most people don’t. But while it may seem like a good idea to just wait until they’re cool to pop them out, you have to realize that this is actually a bit harmful to the integrity of the bread.
This goes for all sorts of baked goods, but it’s especially true with muffins. The hot air between the baked goods and the pan will end up making the whole thing soggy, and that is really the last thing that you want. Let them cool elsewhere.
Not accounting for gluten-free ingredients
Gluten-free baking has become a much bigger trend in recent years, and we are totally in support of it. If you want to make your own gluten-free treats, more power to you. But all bakers looking to make some gluten-free treats should keep it in the back of their minds that gluten-free ingredients are inherently different from ingredients that have gluten in them.
Don’t just run into an existing recipe and think that you can start substituting gluten-free ingredients into it. Be on the lookout for recipes that are designed from the ground up to be gluten-free.
Not rotating your items in the oven
Unless you’ve got the best oven on the planet, odds are that your baked goods are being cooked just a bit unevenly. For most people, this isn’t really going to be a huge issue.
But if you are looking to increase your skills and make the best baked goods possible, it may be wise to start rotating your items in the oven every few minutes. While this doesn’t totally negate the fact that air pockets cause the oven to cook things unevenly, it does help a lot. You’ll be surprised at the difference that this makes.
Getting distracted
While this definitely applies to baking, it’s a good rule of thumb for pretty much anything that requires even a lick of your attention: don’t get distracted! We get it. You’re watching the recipe video on your phone when you get a text that just really seems interesting. But those seconds that you waste to check that text are precious!
Baking is a game where just a few tiny changes can completely make or break a dish. Allowing yourself to get distracted just opens yourself up to making mistakes. Keep your eyes on the prize: delicious baked goods.
Letting your treats get soggy in storage
When we say that you need to cool your baked goods, we really mean it. Lots of people will bake some cookies, eat a few of them, bask in their toasty warmness, and then put the rest into the fridge to eat tomorrow. But there’s a big mistake being made here.
If you put warm cookies into baggies, that warmth is going to stick around for a bit and make your cookies much more soggy than you want them. To avoid this happening, just let your baked goods cool off all the way before sticking them in storage.
Using the wrong rack in the oven
This seems like a simple point, but it’s one that all of us need to be reminded about every now and again. The different racks in the oven are arranged in a way so that one rack gets way more heat than the other.
By not thinking through what rack you put your items on, you can wind up with something being way undercooked or way overcooked by the time that you take it out. Pay close attention to which rack is recommended by the recipe that you’re using and try not to stray from that recommendation.
Eating the dough
This one is only partly serious. If you’re anything like us, the brownie batter or cookie dough that you just created is so irresistibly delectable-looking that you just NEED to eat a tiny bit. Or maybe a lot. But eating it defeats the whole purpose of baking!
Baking is an art form that isn’t just about the treat at the end. It’s about the process. Don’t ruin the process by calling it halfway through and eating all the dough. Don’t even get us started on the possibility of contracting salmonella from eating cookie dough. Just bake it, folks.
