Baking can be an exciting and rewarding activity for many, but it’s not always the easiest of tasks - often requiring scientific precision to get the recipe just right.
Occasionally we may find ourselves attempting a new or complex baking recipe, only for a less than desirable outcome for reasons that are often difficult to identify. As the founder of The Cupcake Avenue, this is true even for professionals like myself, having had my fair share of cupcake batches go straight into the trash over the years.
While some recipes can be more forgiving than others in terms of substitutes or adjustments, the general rule of thumb with baking is to always follow the recipe exactly as stated.
With six years of perfected baking experience, I've identified some mistakes you could be making and offered some suggestions on how you can rectify them for the perfect bake.
Top 6 baking mistakes you could be making that are jeopardising your glorious cupcake batches:
1. Not measuring your ingredients
I used to teach Creative Cooking at a summer camp in New York and our head chef would always yell “take no shortcuts” whenever we’d attempt to bake without measuring. Baking is a science, so it’s important to follow the recipe exactly as it is listed for ideal results.
2. Using incorrect tools to measure
Attempting to measure by eye or using a cereal spoon instead of a measuring spoon when baking is simply unacceptable and will not yield the results you’re looking for. Always use the correct equipment and level off any excess sugar, flour or raising agents with the back of a knife for precise measurements.
3. Overmixing your cupcake batter
Overmixing your cupcake batter could result in a dense cupcake and nobody wants that. Ensure you mix until the ingredients are well combined, and if you’re unsure how long to mix your batter, ‘fold’ the mixture instead. Prioritise 2-3 minutes of mixing or the creaming of butter, sugar and eggs only.
4. Setting the oven temperature too high
Always abide to the required oven temperature and baking time listed on your recipe. If you set the temperature too high, your cupcakes can form a peak and it may also result in a dry sponge.
5. Keeping cupcakes in the baking pan to cool
This will build up moisture in the cupcake, causing the liners to pull away. Always place them on a cooling rack straight away and ensure your cupcakes are completely cool before storing them.
6. Frosting warm cakes
Leave your cupcakes out for at least 30 minutes before attempting to frost them, otherwise all your decorating efforts will go to waste when the frosting begins to melt. If you’re unsure if they are cool, place the bottom of a cupcake on the back of your hand for a better temperature indication.
One of the best things about baking is learning from your mistakes and perfecting a recipe. Stick to the instructions and there isn't much that can go wrong.
However, if the above steps are simply too much effort for you, then leave all the hard work to The Cupcake Avenue by placing an order today: doyin.cupcakeavenue@gmail.com.
Comments