Baking 101: Questions and Answers
Welcome to Baking 101 series! This series is a little behind and I apologize. There has been so much happening around here, GREAT things, that I have gotten behind.
So, today I wanted to address some of the questions that readers had for me about baking. Again, I am NOT a professional, I have never had any schooling or classes. I am just a Mom and wife that loves to bake and share my tips and tricks for making it easier for you.
I will continue the series soon, with some more videos {I owe you a pie crust video}, but it will be a couple weeks while I get caught up. {I hope}
The following questions were from readers, if you have a baking question, please leave it in the comments and I will answer it, to the best of my knowledge.
Gigi asks…when a recipe calls for softened butter, do you melt the butter completely?
If I can remember to set the butter out to soften I do, it is better that way, but if you don’t remember, you can soften it in the microwave for about 20 seconds {depending on your microwave}, you can lay it on the warm stove or in the sun by a window. If the recipe calls for softened, you just want it SOFT not MELTED.
I am making a soup that calls for heavy cream…is that the same as heavy WHIPPING cream?
Here is what I found on Difference Between.net “Heavy Cream is a special dairy product that is made out of the top most layer of milk which is rich in cutter fat. On the other hand, the very term “whipped cream” or “whipping cream” refers to such cream that is subjected to a process of continuous beating till it gets fluffy and light.”
Now, with that being said, I personally use heavy whipping cream for both. I have never found JUST heavy cream.
Should eggs really be at room temperature before using?
I very rarely use eggs at room temperature. I have never really noticed a difference.
If a recipe isn’t specific about butter, should salted or unsalted be used?
I always use unsalted butter. Most recipes call for salt, and if you use salted butter you are doubling up the salt. In my opinion, you really don’t need it.
Why does the idea of using a simple candy therometer scare the daylights out of me? What is a good one to buy?
Honestly…I don’t use one. I’m not a big candy maker, but I do know it is important to use one on certain candies. Here is a good one I found from Wilton.
What is the best way to get recipes from friends that were handed down in their family? Or is this something that shouldn’t be asked?
I would absolutely ASK! I feel like if recipes are not handed down, the history of the family does not continue. I would compliment them on the recipe and tell them that you would be honored to give it a try.
Measuring: should dry items be measured in the pre-measured cups or can everything be measured in a measuring cup? You know, like i do.
Dry ingredients should be measured in a dry ingredient measuring cup and liquid should be measured in a liquid. I have a video on How to measure.
How do you know if a cookie or cookie batter should be frozen before it’s baked or after it’s baked?
I actually rarely freeze cookies, but that is just preference of taste. I have frozen cookie dough a few times with great results. Just scoop and place on a cookie sheet, and flash freeze {place in freezer for a few hours} and then place them in a resealable bag. Baking 911 has a great article on cookies.
If you have baking questions, please feel free to leave them in the comments and I will answer them soon!
I’m linking to…Works For Me Wednesday
hello, I trying to make some Spanish butter cookies. however the way the video shows and what the recipe are different. this is the recipe 9oz unsalted butter,1/2 cup powered sugar, 1 tsp vanilla, 2 1/4 cup flour. video shows 31/4 sticks . recipe flopped, the video instead 1 used 3 sticks of butter. they came out but flat
Hi Coleen, I’m not familiar with the recipe or video you mentioned.
-Liz
I’ve never had to do this before, but tired of throwing cake away that’s gone bad. My question is when making a cake from store bought mix can I freeze the batter for later OR do I divide then bake then freeze? I very never found a cake recipe I can cut in half and still taste great!
Thank you.
Hi Ann, I would not suggest freezing cake batter. It would be best to bake the cakes then freeze them. You can get 6 inch cake pans and divide a cake mix into thirds or fourths, bake, cool, then wrap and freeze the cakes.
Hope that helps!
-Liz
What am I doing wrong? My cheesecakes rise so much that during the last 25-30 minutes of baking, huge pieces begin to fall off into the water bath. This is still happening even after purchasing the largest spring form pan I could find.
Hi Connie, I have not experienced that problem. These tips might help > https://www.thespruceeats.com/tips-for-making-cheesecake-995112
Is it OK to use butter instead of margarine in nut roll. Many of my mom’s recipes use margarine which I hardly ever buy anymore.
Hi Judy, yes swapping butter for margarine in most all recipes is fine.
Happy Baking!
-Liz
Help, please
Has anyone ever made a peanut butter cake using a can of soda and white cake mix?
I need to know how much peanut butter and what would be the best soda flavor?
Thank you ahead of time
H Koneta, I have not made that type of cake. However, I would think you could use a vanilla or french vanilla cake mix with Coke or Sprite type of soda. As for the peanut butter, you could bring that flavor into the frosting.
Here is my recipe for Peanut Butter Frosting – https://hoosierhomemade.com/peanut-butter-frosting-recipe/
Let us know how it turns out!
-Liz
Can use biscuit powder to make a cake?
What does the recipe call for? Do you mean baking powder?
-Liz
Is it okay to use a stainless steel tray to bake cookies on? I want to avoid aluminium and non-stick surfaces. What else can one bake cookies on, safely? What sort of trouble does steel give?
Hi Anjali, yes you can use steel baking sheets, but I would first read the directions, it should have a temperature that is okay to bake on.
I use Silpats (here > https://amzn.to/2KUXCKp) for baking cookies (and other things), they are made of silicone and would put a barrier between the aluminum pan for you.
What you should watch for – pan warping if it’s too thin, cookies (or other food) cooking quickly and burning, the pan staining or sticking.
-Liz
If a bread recipe makes 3 loaves can I divide the ingredients by three to make a loaf?
Thanks!
Hi CK, not typically. The reason is because of the ratio of yeast to flour. The exception would be if the recipe is for a quick bread, like zucchini or banana bread.
I’m happy to look at the recipe to give you a better answer if you would like.
-Liz
I am trying to re-create my mother’s recipe for chocolate cake, but having problems.
I have made two attempts now with the same bad result. What I am seeing is a separation
of ingredients after the cakes are baked. There are two layers with the chocolate at the
top and a clear gelatinous layer underneath. It could be my misuse of the ingredients
baking soda and baking powder. On my first attempt, I used only baking powder and in
the second attempt, just baking soda. I see in some recipes that people use both. I don’t
know if this is my problem, or something else.
The amount of mixing seems to be an issue. On the first attempt, I used an electric mixer and
really worked the ingredients together. On the second attempt, I only used a hand stirrer. I saw
some recipes cautioning about over mixing. The other thing I may not have done is sift the flour,
and I don’t know if this matters.
Otherwise, my recipe is pretty standard with Baker’s chocolate, flour, eggs, butter, and milk. Any
idea what is causing this problem?
Hi Sherwin, I’m not clear when you say “a clear gelatinous layer” – do you mean to has two layers to the cake?
If that’s the case, I would need to see the recipe to be able to help you troubleshoot.
-Liz
Why do my snickerdoodles go flat every time I bake them? I’ve tried adding a little more flour and chilling the dough. Stil flat. Please help!
Hi Pam, if you can share the recipe with me, I can try and help.
-Liz
Snickerdoodle recipe:
1/2 c. shortening 1 tsp. baking soda
1/2 c. butter 1/4 tsp. salt
2 eggs Roll cookies in a ball and roll
2 3/4 c. flour in 2 T. sugar and 2 tsp.
2 tsp. cream of tartar cinnamon.
Bake for 8 to 10 min. in preheated oven…400 degrees
There’s also 1 tsp. baking soda and 1/4tsp. salt
Is there sugar in the recipe? The recipe looks similar to mine. I would assume they are spreading because of the combination of shortening and butter.
Here is my recipe > http://hoosierhomemade.com/snickerdoodle-cookies/
Thank you. It does have sugar. I’ll try your recicpe after Christmas.
Happy Baking! Merry Christmas!
-Liz
Can I make the filling to an impossible pumpkin pie a day or 2 ahead of time and then bake?
Hi Kristen, I’d need to see the recipe you are using, but I think it should be fine.
-Liz
whenI make an apple pie I like to put a decorative border around it. When I bake the pie the border seems to get lost as just a , not too attractive, edge. Is there a way I can get the border to stay as I made it?
Hi Tony, I have found that a larger border around a pie works best. Also you can add foil around the edge to prevent it from browning too much.
Happy Baking!
~Liz
I started making cookies and ran out of energy, so I froze my batch and called it a night. I have a batch of Gingerbread Cookie Dough in the freezer just calling out my name, but I don’t want to make cookies. Can I use it as a base for pumpkin cheesecake or maybe chocolate pie? If so, should I partially bake it first? I’m not sure. Any ideas?
Hi Angie, yes you should be able to use the cookie dough for a crust. If you are adding cheesecake or chocolate pudding, I would bake the crust first, and then add the filling then refrigerate. Baking twice will cause the crust to get overdone.
Happy Baking!
-Liz