No more baking flops!
Caitlin Bensel; Food Stylist: Torie Cox
Baking is both an art and a science.
Some rules can be broken, and others are best adhered to.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What do I do now?
or My cake is soooo dry, what happened?
If I could convince everyone to use a scale, I would.
Credit:Frederick Hardy II; Food Styling: Chelsea Zimmer; Prop Styling: Mat Gibilisco
But in lieu of that, I can teach people how they are using theirmeasuring cupswrong.
And extra flour leads to extra dry cake.
The scoop and level method is what our Test Kitchen stands by.
It’s a little more time consuming, sure, but the accuracy is worth it.
You’re Using Old Leaveners
Thatbaking powderand soda in the back of your pantry dont last forever.
Use a sharpie to note the date of when it was opened on the container.
If unopened, check the expiration date before using.
Test It
To see if you baking soda is still working, simply combine it with vinegar.
If it fizzes, then you are good to go.
For baking powder, add a little hot water and see if this prompts a bubbly reaction.
If nothing happens, it’s time to buy a new can.
It helps balance sweetness and draw out other flavors in the cake from chocolate tobrown butter.
Its also important to understand thedifferent kinds of saltcalled for in baking recipes.
Table salt is finer, which can be useful in baking because it dissolves into batters easier.
Frederick Hardy II; Food Styling: Chelsea Zimmer; Prop Styling: Mat Gibilisco
4.
This is why it is often indicated in a recipe to mix just until combined.
I like to think of this as just until no dry patches remain.
It’s hard to get a cake unstuck (at least, in one piece).
