Baking & Dough
Baking
cakes and cookies, where measuring really counts.
My video walkthrough is coming soon
Until then, the notes below are what I’d tell you if you were standing in my kitchen.
Baking is where measuring matters most. A skillet dinner forgives a heavy hand with the garlic, but in a cake, a little extra flour changes how it turns out.
Do this
- Measure by weight when you can. A cup of flour varies a lot depending on how you scoop it, and a scale takes the guessing out.
- Preheat fully and get to know your oven. Most run a little hot or cool, and a cheap oven thermometer tells you which.
- Bring butter and eggs to room temperature when the recipe asks. Cold butter won't cream smoothly, and cold eggs can curdle a batter.
Watch out for
- Don't open the oven early. The rush of cool air can sink a cake that hasn't set yet.
- Don't overmix once the flour goes in. The more you mix, the tougher it gets, so stop as soon as it comes together.
- Don't swap pan sizes without adjusting. A bigger or smaller pan changes how long it needs to bake.
Remember
Weigh it, preheat fully, and keep the door closed until it's nearly done.
Recipes that build this skill
Ready to practice?
You learn baking in the kitchen, not on a screen. Cook something that uses it, tap “I made it,” and it’ll show up on your journey.