- Before baking...
Read your recipe through to make sure you have all the ingredients on hand and especially to make sure you understand all the steps before you begin!
- Famane Chung
- Keep it tidy!
Clean as you go. You will learn from your mistakes and your baking will improve but no matter how good the product there is still the kitchen clean up. Clean as you go.
- Sandra Junkin
- Timing is everything.
Always set the timer to go off at least a few minutes early. Better to check and be too early than on time and too late!
- Rebecca Clement
- Food continues to bake with residual heat.
When baking cookies remember they continue baking after removed from oven so unless you like/want hard cookies take them out while still soft.
- Tina Lavallée
- Know your ingredients.
Understand measurements. Flour is fluffy, not packed when measured. Brown sugar is packed, not fluffy when measured. Don’t improvise, there is science to recipes. You can make substitutions but they need to be similar; you can swap milk chocolate chips for white chocolate chips or pecans for walnuts but don’t sub apples for chocolate chips!-
- Sandra MacKay
- Practice makes perfect.
Bad baking is always better than no dessert.
- Val Braun
- Experiment first.
If you’re trying something new with very expensive ingredients, make it on a smaller scale first, that way if it flops you haven’t lost much.
- Rebecca Sauro
- If it doesn't look right, adjust it.
When making cookie batter when you add the eggs and it looks like it separated add a spoonful of the flour. Won't be enough to make gluten but it will let the eggs beat in.
- Lynn Hefler
- A key tip before whipping your egg whites.
When making meringue the eggs should be room temperature and use a glass or metal bowl, not plastic.
- Cheryl Neil
- Every oven is different.
Always, always turn your baking pans around at the 1/2 way mark of baking. I do this because, every oven has a hot/cold spot.
- Rita Duggan
- What you see in the pictures are done by professional bakers and food stylists.
It never looks like the picture!
- Eleanor Dorst
