Basic Tips for Beginner Bakers


     So you really want to bake? You've finally decided to buy an oven and getting excited about all the wonderful things you are going to bake.  I would suggest you take a lesson or two on beginner baking from the numerous baking schools in the city. They offer a whole wealth of knowledge from the best kitchen tools to where to buy ingredients at a steal.

     But if you want to be self-taught or simply don't have the time or resources, I suggest you read. A lot. Almost all books I've read about beginner baking talk about the same tips for novice bakers. I'll be listing some important notes that I personally think anyone who is thinking of getting into baking should know by heart.

     Moreover, the Internet (blogs and You Tube) is overflowing with tutorials on baking that you might want to check out.  I tell you it will take you years to watch or read them all.

Tips For Beginner Bakers

1. Read the recipe. 
     Read the recipe in its entirety making sure you understand each step called for.

2. Prepare the ingredients. 
     Make sure that you have all the necessary ingredients and gather them together (mise en place) before you start baking.

3. Preheat your oven. 
     While you are preparing start by preheating the oven. Saves you both time and energy. It also avoids the likelihood of your batter or dough hanging around longer than necessary which is not advisable for most unbaked items.

4. Use only the freshest ingredients. 
     Believe me, people will notice the difference.

5. Slowly invest in basic tools. 
     Invest in standard measuring spoons and cups for both dry and liquid ingredients. A practical weighing scale and basic pans are also good to begin with.

6. Have pans ready before you bake. 
     Prepare the pan(s) needed, greasing them as necessary. Make sure to use the correct size of pan called for in the recipe.

7. Take butter out of the fridge. 
     Let butter or margarine stand at room temperature a little to soften before using if you don't want butter flying around your kitchen.

8. Get to know your oven. 
     No two ovens are alike and most times the temperature reading is not accurate. It is advisable to put a portable oven thermometer inside to test its accuracy.

9. Checking for doneness.
     Test for doneness a good 5 minutes before the prescribed baking time. Butter cakes are done when a toothpick inserted in the center comes out clean. Sponge and chiffon cakes spring back when lightly pressed. Pies and cookies are done when golden brown and fragrant.

10. Let baked products cool. 
     Cooling is also vital. Let butter cakes cool in pan for about 10 minutes then remove from pan to cool completely on rack. Invert the pans onto racks at once for chiffon and sponge cakes. Remove cookies from baking sheets at once to cool on racks. Transferring to cooling racks also prevents early mold growth on your baked product.

11. Icings and frostings. 
     Frost and decorate cakes only after they have cooled completely.

12. Enjoy it! 
     Bake as often as you can. It is such a rewarding experience.

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