BAKING

A - Z LIST OF COMMON BAKING TERMINOLOGY

Aerate To incorporate air into something, usually a batter.

Also known as a hot water bath, it is usually used to melt chocolate and butter gently and
Bain-marie
gradually over a pot of simmering water.

Baking the crust of a pie/tart without the filling. It can be done with a variety of methods.
Bake blind One would be to prick the bottom of the crust before filling it with pie weights, rice,
pulses, or beans prior to baking.

Batch Amount of bread, cookies, etc made from one bake.

A mixture of dry and liquid ingredients such as eggs, flour, and milk or water. Similar
Batter
to dough but it has a much thinner consistency and cannot be kneaded.

Mixing a mixture rapidly and intensely to combine ingredients and incorporate air into the
Beat
mixture. Typically done with a whisk or mixer.

Blend Mixing two substances together so that they become incorporated together.

For gelatin: softening gelatin using a liquid before use. Typically done by sprinkling the
gelatin onto the surface of a liquid and letting it sit for about 5 minutes.
Bloom For cocoa powder: Mixing cocoa powder with hot water and stirring to remove any lumps
before letting it sit for a minute or two. This will release the flavour in the cocoa particles,
increasing the intensity of the chocolate flavour.

For liquids: to heat the liquid until it reaches its boiling point.
Boil
For a subject: to place the thing into boiling liquid.

Butter (verb) To spread/add butter onto something.

A type of icing used to fill, top, coat, and decorate cakes or cupcakes. Typically made by
Buttercream
creaming butter with powdered sugar and adding any extra colourings and flavourings.

Process of cooking sugar until it turns brown. When sugar is heated to high temperatures,
Caramelize it undergoes chemical changes and breaks down. Cooking can also caramelise the natural
sugars found in various fruits and vegetables such as onions.

Chop Using a knife or sharp object to repeatedly cut something into small pieces.

To cover something with a wet or dry substance. For example, after baking, bread loaves
Coat
are usually coated with a layer of butter.
 Combine To mix two ingredients together.

Consistency The texture and thickness of a substance.

Cool Allowing something to reduce in temperature.

Softening butter or other solid fats such as lard and mixing them with other ingredients.
Cream
This technique is commonly used for butter and sugar.

Crimp Technique of pinching the sides and tops of pie or tart crusts.

Used to describe the small particles of cakes or bread. Usually described as tight, loose,
Crumb
moist, dense, etc.

Crust The outer skin of a bread or pie. Typically, hard in texture.

Happens when a liquid separates and forms curds and lumps. Typically used to describe
Curdle
things like eggs, batter, and milk.

Mixing butter or shortening into the flour using a knife or a pastry blender (cutter) until
Cut In (verb) they are well mixed. This process creates a flaky texture in pies, pastries, and cookies.
See Rubbing In.

Defrost To remove the ice or frost from something frozen by increasing its temperature.

Dilute Thinning a liquid by adding in water or another solvent.

Dip (verb) to immerse something into a dry or liquid mixture.

Dissolve To incorporate a solid ingredient/food to a liquid to form a solution or mixture.

Double Boil See bain-marie.

A thick mixture made by combining flour/meal with a liquid. Usually refers to bread or

Dough
pastry dough and it is stiff enough to be kneaded and rolled.

Drizzle The process of pouring a thin stream of liquid such as glaze or butter over food.

Ingredients that are dry and don’t contain any water, usually in solid form. Some recipes
Dry
require mixing dry ingredients before adding them to another mixture. Dry ingredients
Ingredients
include flour, sugar, cocoa powder, and salt. 

The process of sprinkling a thin layer of powdered ingredient such as cocoa powder, flour
Dust
and confectioners’ sugar over food.
 (noun) Beaten eggs. Sometimes additional liquid such as milk and water are added.
Egg Wash (verb) To brush a layer of beaten egg mixture over the surface of food, typically to add
colour after it is baked.

Emulsion A mixture containing liquids that are immiscible such as oil and water.

For baking flavourings: an artificial substance. For example, vanilla essence is made
Essence
synthetically unlike vanilla extract. Hence, it is cheaper and less fragrant.

Refers to the natural substance that has been extracted straight from its source. For
Extract
example, vanilla extract is the substance that has been retrieved straight from vanilla pods.

A process that converts the sugars and starches in bread dough into simpler substances
such as carbon dioxide, which causes dough to rise, producing the holey texture you see in
bread. Most bread recipes require two periods of rising. 
Fermentation First rise: Waiting for the yeast to work after adding it to the dough. This step is required
in the making of any yeast bread.
Second rise: Also known as the final rise, final fermentation, or blooming. The resting
period after shaping the dough and before baking.

A technique used to describe the gentle incorporation of dry to liquid ingredients. It is

Fold
typically done using a whisk or rubber spatula.

Refers to a stage in whipping. When you lift up your beaters/whisk, the peaks should hold
Firm peaks their shape better than soft peaks. Firm peaks have more distinct ridges, but with tips that
are slightly bent.

To make the surface of a food shiny by coating with a layer of sugar, butter, or any other
Glaze
glossy liquid.

Name for the proteins found in grains such as wheat, barley and rye. It gives food their
Gluten
structure and helps to maintain their shape.

Grain The seed(s) from a food plant such as grass and cereal crops.

Grainy Refers to the texture of a substance - not smooth/fine, has granular bits.

Grease (verb) To lubricate or oil something (usually a pan) with a fat, usually butter.

Icing/Frosting A sweet glaze used to cover or decorate food such as cakes, pastries, and cookies.

To add one substance to another and mix them together such that they are evenly
Incorporate
distributed.
 Infuse To immerse/steep/soak something into a liquid to extract its flavours.

Knead To work dough (usually for bread) by massaging, stretching, pulling and folding it.

The process of alternating layers of dough with butter. The butter between the thin layers
Laminate of dough let out steam during baking, helping the pastry puff up and rise, giving pastries
such as croissants their delicate, airy and layered texture.

Usually used in conjunction with “agents”, or “ingredients”. Leavening agents are used in
Leavening
doughs and batters to help them rise. The most commonly used leavening agents are either
(adj.)
chemical (baking soda and baking powder) or biological (yeast).

Light and
Typically used to describe the final/optimal state of creaming butter and sugar.
Fluffy

Lumpy Used to describe the texture of a substance - not smooth, has lumps.

Mildly warm liquid (milk or water), very slightly warmer than the body temperature.
Lukewarm
Usually required to activate yeast before baking.

Macerate The process of softening a food by soaking it in liquid.

Mature For food: taste has developed fully to produce a strong and rich flavour.

Melt Heating a solid product to form a liquid.

Mince Using a knife or sharp object to chop something very finely/into very small pieces.

Mix To combine two or more substances together.

Mold To pinch or give shape to something, such as bread or pie dough.

A pan with multiple cylindrical indents (usually 4, 6, or 12) used to create the
Muffin pan characteristic shape of muffins and cupcakes. It comes in various materials such as
stainless steel, aluminum, and silicone.

Nonstick For pan/surface: covered with a substance that prevents food from sticking.

Oil (verb) See grease.

Over-proofing Commonly refers to bread dough which has been left to ferment/rest for too long.
[see fermentation] When this happens, the air bubbles that have been formed in the dough
have grown too large and have popped. Indicated by the inability of the dough to spring
back when you poke on it. The baked bread is likely to be dense. To rescue it, press down
 the dough, reshape, and reproof the bread. 

Parchment Used to line baking pans to prevent food from sticking to them.

(noun) the outer skin or covering of a food such as orange or lemon.

Peel
(verb) Removing the outer layer or skin of something.

Pinch Using your fingers to press something (usually a pie dough) together.

To squeeze a liquid substance (usually a frosting) through a piping bag for decorating

Pipe
purposes.

Preheat Turning the oven/pan beforehand to let it come to the desired temperature.

Proof Letting the shaped bread dough have its final rise before baking.

On pulse mode, a blender will start working when the button is pressed, and will
immediately stop when the button’s released. Using the pulse mode will give you more
Pulse (verb)
control to the fineness of the blended ingredients (e.g., when you want to make chunks of
vegetables instead of blending them into a smooth liquid).

Deflating bread dough, eliminating air bubbles so that it can be easily kneaded and shaped
Punch down
after its first rise. Contrary to its name, this process should be carried out gently.

The process of thickening and reducing the amount of liquid in a liquid substance through
Reduce
simmering or boiling in order to intensify its flavour. Opposite of dilute.

Happens when a liquid or mixture has reached its boiling temperature and produces a lot
of bubbles. Required in some baking processes, such as making choux pastry for cream
Rolling boil
puffs. Bringing a mixture to a rolling boil will emulsify the butter into the other liquid
ingredients, which will give you a smooth product.

Typically used to refer to the process of crumbling and breaking butter into small pieces
Rubbing in rubbing them into flour. Usually used to make food like crumble topping and shortcrust
pastry.

Heating liquid until it reaches the temperature just before its boiling point. Indicated by the
Scald
formation of small bubbles around the edges of your pan. 

Score Slashing the surface of food such as bread/pie dough, cakes and meat using a sharp knife.

Typically used to describe dough which is too dry, hasn’t been fully kneaded, rough, and
Scraggly (adj)
irregular in texture.
 Using a sharp-edged instrument to remove something from a surface. For example,
Scrape
scraping bread dough from a work table.

Shelf Life The length of time that a product is usable, fit for consumption, and can be kept.

Putting a food through a sieve to separate solids from liquids, or lumps from powdered
Sieve
material.

Stick proof baking sheet made from food-grade silicone and fiberglass. Commonly used
Silpat (noun) by bakers to make baked goods such as cookies and macarons. It is very non-stick,
incredibly durable, and withstands a wide range of temperature.

The process of bringing a liquid to a temperature that is slightly below its boiling point,
Simmer
and letting it bubble gently.

(noun) the outer layer of a fruit, vegetable, or meat.

Skin
(verb) to remove the outer layer of a fruit, vegetable, or meat.

Butter that has been left at room temperature for a while until it is no longer hard and cold.
Softened butter
It should still be cold to the touch and form an indentation when pressed.

 A stage in whipping where the peaks are able to hold their shape when your whisk/beaters
Soft peaks
are lifted. They are soft and melt back into the mixture after some time.

Refers to the sponge and dough method for making bread, consisting of two steps. The
Sponge first step is the making of a yeast starter or yeast pre-ferment (aka sponge). After the
sponge is left to ferment, it will be added to the final dough.

Sprinkle To lightly scatter something (sugar, toppings etc) over a food.

 Refers to a stage in whipping. This refers to peaks that do not collapse at all when the
Stiff peaks beaters/whisk is lifted. At this point, the mixture should be very thick. Don’t continue
whipping when you’ve reached this stage since it’ll result in overbeating.

Stir Mixing a substance by moving a kitchen utensil/tool in circular motions.

A technique used to raise the temperature of a substance gradually. Typically used for
Temper eggs and chocolate. When tempering eggs, a hot liquid is slowly added to the mixture in
small amounts to prevent the eggs from scrambling.

Turntable A cake stand with a rotating base that is used for decorating cakes.

Under-proofing Usually in reference to bread dough. This occurs when the fermentation time isn’t long
enough, so the air bubbles produced are not enough for the desired bread texture. If your
 proofed bread dough bounces back immediately when poked, it is under-proofed and
needs more time to rise.

Beating liquid ingredients such as heavy cream and egg whites using a whisk or mixer to
Whip (verb) produce volume. Air is incorporated into the liquid in this process, making it light,
voluminous, and frothy.

Whisk A kitchen tool used to blend, beat, and incorporate air into a mixture.

Yield The amount of baked goods one can get from one recipe. Similar to batch.

Made by scraping the outer layer of the skin of citrus fruits using a grater. Used to add
Zest
flavour to food.

MUST-HAVE BAKING TOOLS

These are the tools you absolutely need in your kitchen; the ones you’ll reach for more often than you
think. Whether you’re baking a cake or stirring up a batch of cookies, make sure you have these tools on
hand before getting started.
1. Measuring Cups (Liquid and Dry) and Spoons
Baking is all about precision, so having a full set of measuring cups and spoons on hand is a must. Don’t
think you can get by with just one type of measuring cup, you’ll need both dry and wet measuring cups
to accurately measure all your ingredients. Keep these tools in an easy-to-reach spot, because you’ll use
them all the time.
Most measuring spoon sets have a tablespoon, teaspoon, ½ teaspoon, and ¼ teaspoon, while most
measuring cups come in sets with one cup, ½ cup, ⅓ cup, and ¼ cup. For liquid measuring cups, you can
get by with a 1-cup size, but it can be handy to have 2-cup and 4-cup ones in your cupboard, too.
2. Wooden Spoon(s)
One wooden spoon is enough, but this tool is so handy, it can sometimes be helpful to have a couple
around. Wooden spoons are great for all kinds of stirring because they’re so sturdy (you’ll be able to use
them with even the thickest, heaviest doughs). Just remember to hand-wash them when you’re done so
they don’t end up cracked.
3. Rubber Spatula/Scraper
We’re willing to bet you reach for your rubber scraper more often than you think. This tool is ideal for
scraping the last bit of batter or dough out of a pan or for scraping all the nooks and crannies out of
your jam jar. They’re also super handy for folding together wet and dry ingredients. Silicone scrapers will
stand up to high heat better than rubber ones.
4. Spatula/Metal Turner
When you need to transfer fresh-out-of-the-oven cookies to a cooling rack or serve a piece of cake from a
9x13 pan, there’s no tool better than a good old spatula. Having one with a thin metal blade can be
especially handy, and it’ll be flexible enough to easily slide under anything you’re moving without
squishing the dough or crumbling your cookies.
5. Pastry Brush
This handy tool has more uses than you realized. It can be used to grease a pan before pouring in cake
batter, to coat the dough with melted butter or egg wash, or to “paint” milk on top of a pie crust.
Especially if you’re a frequent baker, this is a must-have!
6. Whisk
Sure, you can use a wire whisk to beat together a few eggs, but it’s handy for other things too. In
particular, it’s one of the best ways to thoroughly mix together dry ingredients and is also great for
stirring together a homemade custard.

7. Kitchen Scissors
Whenever we’re making a recipe, baking or otherwise, we always have our kitchen shears handy. They
can be useful in so many different ways: Snipping fresh herbs, cutting parchment to fit a pan, and even
just opening stubborn packages and containers.
8. Rolling Pin
Rolling pins are definitely the most useful for rolling out pie crusts, cookie dough, and puff pastry, but
there are other ways you can put this tool to work in your kitchen. For example, if you don’t have a food
processor and need to crush cookies, chips, or crackers for a recipe, just put them in a sealable bag, then
use your rolling pin to smash them to pieces.
9. Fine-Mesh Sieve
You can put a sieve to work in a lot of different ways. For bakers, it’s probably the most useful for sifting
dry ingredients or adding a dusting of powdered sugar to a finished pan of brownies or cookies. The
baking tool also comes in handy for draining wet ingredients (especially small ones, like quinoa, that
would slip through a regular colander) and removing seeds from raspberry sauces.
10. Chef's Knife
If you have only one knife in your whole kitchen, make it this one. This all-purpose knife is great for
slicing, dicing, chopping, and mincing just about any ingredient your recipe calls for.
11. Paring Knife
Yes, you want this knife in your collection. It’s great for peeling and coring foods like apples. It’s also
handy for cutting up other fruits and veggies, and for more delicate work that your chef’s knife is too big
for.
12. Rectangular Baking Pan
A regular baking pan (13x9x2 inches) is a definite must-have. You can use it for so many sweet things—
cakes, brownies, cookie bars—and, of course, it has savory uses as well. If you pick only one baking pan
to stock your kitchen with, make it this one.
13. Round Cake Pan
Really, you should have two of these baking materials on hand, because you’ll need more than one
to make a stunning, layer cake. Round cake pans come in 8-inch and 9-inch diameters, but most layer
cake recipes will work with either size (just make sure you have two of the same size).
14. Loaf Pan
Banana bread, pumpkin bread, zucchini bread, all of our favorite homemade bread recipes call for a loaf
pan. If you want to bake your own yeast bread, too, it’ll pay off to have two of these pans in your
cupboard.
15. Pie Plate
Yes, the most obvious use for a pie plate is baking your own homemade pies, but there are other desserts
that make this baking item useful to have around. Also, you can make savory pies like meatball pie and
taco pie for dinner, plus some frozen icebox pies as well. They work well for shallow dishes
when dredging and breading meats, too.
16. Square Baking Pan
You don’t always need to make a huge pan of brownies, and when you just want a small batch, you’ll
need a square baking pan. Cookie bars, cakes, brownies, and corn bread are just a few of the baked goods
you can serve up from this baking accessory.
17. Wire Rack
No one wants soggy, overbaked cookies and cakes for dessert, so make sure you’ve got a wire rack on
hand in your kitchen. This handy tool allows air to circulate around baked goods as they cool, so they’ll
taste just as great at room temperature as they did fresh out of the oven.
18. Muffin Pan
Use this pan to show up at your next brunch with a tray of freshly-baked muffins, or use it to make
cupcakes for your next birthday celebration. Plus, you can use a muffin pan for lots of savory recipes too,
like meatballs, pizza cups, and mini meat loaves.
19. Baking Sheet/Cookie Sheet/Sheet Pan
You definitely need at least one cookie sheet in your kitchen, and you’ll probably benefit from having
two. If you do opt for two, we recommend having one cookie sheet with one raised side to bake your
cookies, which allows proper air circulation and even baking. This pan is essential for baking most any
kind of cookie, but baking sheets and sheet pans with raised sides could also be used for cookies and
work best for sheet pan dinner recipes, too.
20. Hand Mixer/Stand Mixer
While you don’t need to go all-out on a fancy stand mixer, you do need at least a hand mixer in your
arsenal of baking tools. It makes mixing up doughs and batters much easier and quicker, and it’s by far
the best way to mix ingredients into a thick, stiff cookie dough without tiring out your arm.
21. Parchment Paper
If you haven’t been baking with parchment paper, start now! Spreading a sheet over your pan before you
start baking cookies will make clean-up much easier and prevent your baked goods from sticking to the
pan. Avid bakers can also consider investing in a reusable silicone baking mat to be more eco-friendly.

BAKING INGREDIENTS
1. Flour Provides the Recipe Foundation
Flour gives the structure for the product. The gluten, or protein, in flour, combines to form a web that
traps air bubbles and sets. Starch in flour sets as it heats to add to and support the structure. In cakes,
cookies, and quick breads, we want little gluten formation, which makes products tough. Fats and sugars
help prevent gluten formation.
In most baked goods, all-purpose flour is a good choice; it has less gluten than bread flour. 
2. Fat Holds it All Together
Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's
tenderness. In many cakes, fat also contributes to the fluffiness of the final product. When sugar is
creamed with fat, small pockets of air form from the sharp edges of the crystals interacting with the fat.
These pockets form a finer grain in the finished product. Fats also carry flavors and add to a tender
mouth-feel.
Commonly used baking fats include butter, shortening, coconut oil, and (less rarely these days) lard.
3. Sugar Is Sweet and Helps Tenderize
Sugar adds sweetness, as well as contributing to the product's browning. Sugar tenderizes a cake by
preventing the gluten from forming. Sugar also holds moisture in the finished product. Sugar crystals
cutting into solid fats like butter help form the structure of the product by making small holes which are
filled with CO2 when the leavening agents react.
4. Eggs Add Texture
Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an
emulsifier for a smooth and even texture in the finished product. And the proteins contribute to the
structure of the baked good.
5. Liquids Add Leavening and Tenderness
Liquid helps carry flavorings throughout the product, forms gluten bonds, and reacts with the starch in the
protein for a strong but light structure. Liquids also act as steam during baking, acting as a leavening
agent and contributing to the tenderness of the product.
6. Salt Adds Flavor and Weight
Salt strengthens gluten and adds flavor. Salt enhances flavors. In yeast breads, salt helps moderate the
effect of the yeast so the bread doesn't rise too quickly.
7. Leavening Agents Baking Soda and Baking Powder
Baking soda and baking powder form CO2, that is held by fat pockets, gluten, and starch, which makes
the baked product rise. Baking soda and powder are not interchangeable; be sure that you have the
product the recipe calls for.
Too much leavening agent will make the bubbles too big, then they will combine and burst, leading to a
flat cake or bread. Too little leavening agent will result in a heavy product, with soggy or damp layers.

MIXING TECHNIQUES USED IN BAKING

a. Kneading – use in dough making consists of pressing, folding and stretching of the dough to
develop the desired formation of gluten.
b. Creaming – rubbing one or two ingredients against a bowl, using a wooden spoon or electric
mixer to make the mixture soft and fluffy.
c. Folding – usually applied in cookie and cake making, this consists of working of two ingredients
very gently to retain air in the mixture. It requires delicately textured mixture such as beaten egg
whites to be well folded and to avoid reduction of mixture. An electric mixer or rubber scraper
may be used for this purpose.
 d. Stirring - continuous rotation through a mixture until the ingredients are thoroughly mixed or
combined.
e. Beating – a method of introducing air in the mixture through mechanical agitation with the use of
electric mixer, wire whip or fork.
f. Whipping – a form of beating as in beating eggs or cream to fill the mixture with air and make
this light and fluffy.
g. Sifting – separating course particles in the ingredient by passing this through a save or a sifter
and, in the process, incorporating air. Sifting also makes the butter lighter with the use of electric
mixer, while whip or fork.
h. Blending - This is used to distribute the ingredients in a batter or mixture evenly. Several tools
can be used to blend a mixture. You can use a spoon, rubber spatula, whisk, or the paddle
attachment on a mixer.
i. Cutting In – mixing fat with flour, using two knives or pastry blender, fat is cut into small pieces
and coated with flour as in pastry and biscuit making.
j. Cut and fold – a combination of two motions, such as cutting vertically through the mixture and
turning over by gliding the spoon or rubber scraper across the bottom of a mixing bowl at each
turn.

TYPES OF COOKIES
1. Chocolate Chip Cookies.
2. Shortbread Cookies.
3. Macaron Cookies.
4. Macaroon Cookies.
5. Biscotti Cookies.
6. Sugar Cookies.
7. Oatmeal Raisin Cookies.
8. Gingerbread Cookies.

CHOCOLATE CHIP COOKIE

Ingredients:
 Granulated sugar:  40%
 Brown sugar: 40%
 Corn syrup: 10%
 Shortening: 65%
 Salt:  1.5%
 Dry eggs: 5%
 Baking powder: 1%
 Water: 15%
 Vanilla:  2%
 Pastry flour: 100%
 Chocolate chips:  65%

Procedure:
1. Cream the sugars, corn syrup, shortening, salt, dry eggs, and baking powder at 1 st speed. Scrape,
then increase to 2nd speed for 3 minutes.
2. Mix the water and vanilla, and slowly add it in at 1st speed. Scrape, and then mix at 2nd speed for 2
minutes.
3. Mix the pastry flour and chocolate chips in a separate container and add it into the mixer. Mix at
1st speed for 15 seconds; scrape down and mix at 2nd speed for 15 seconds. Do not over-mix at
this stage, or you will develop the gluten network and produce a tougher cookie.
4. Transfer cookie dough into depositor. Deposit cookies onto sheet pans with liners.
5. Bake in the oven at 350oF for 13-15 min, or until cookies are golden brown on the bottom.
6. Remove the cookies from the oven and transfer onto a cooling shelf immediately; otherwise you
will overbake the cookies, as they continue cooking on the pan.
7. Cool for 1 hr before packaging.
8. Cookies can be stored frozen for extended shelf life.
9. Frozen cookies can be thawed and served without reheating.

COOKIE CHARACTERISTICS!
1. Crisp Cookies
2. Soft Cookies
3. Chewiness
4. Spread/Large Size
15 COMMON COOKIE BAKING MISTAKES YOU MIGHT BE MAKING
1. Your cookies aren't baking evenly.
If you're having this issue, it may be because you're putting too much trust in your oven. Ovens have hot
spots and cold spots, causing some cookies on your pan to be undercooked while other are nearly burnt.
To avoid this conundrum, rotate your pans halfway through the baking process so that they're exposed
evenly to the different temperatures in your oven.
2. You use eggs straight from the fridge.
To achieve a fluffy, light-as-air texture, use room temperature eggs. Cold eggs prevent the dough from
aerating properly, meaning you won't have those air pockets that help improve the texture of your
cookies. If you don't have time to allow your eggs to reach room temperature, you can quickly bring them
up to temperature by placing them in a bowl of warm water for several minutes.
3. You use the wrong kind of flour.
While most cookie recipes call for all-purpose flour, make sure you are using the type of flour specified in
the recipe. Using the wrong kind of flour can drastically change the texture of your cookies. Learn how to
make sure you're baking with the right flour.
4. You measure flour the wrong way.
Simply using the right type of flour isn't enough — it's just as important to make sure you're using the
right amount as well. The ol' scoop straight out of the bag method could actually be packing way too
much flour into your measuring cup. Instead, use the "spoon and level" method by spooning flour into a
measuring cup and scraping off the excess with the flat side of a knife or straight edge.
5. You soften butter too much or not enough.
Let's be honest, not many people are clear about what constitutes "softened" butter. Often our impatience
gets the best of us, and we nuke the butter in a microwave for a few seconds. That's when the butter ends
up more liquid than soft. Butter that is too soft won't hold air, giving you a dense and heavy dough, but if
you've ever tried to cream cold butter, you know it's no fun. The best way to get perfectly softened butter
is to let it sit out at room temperature for about 15 minutes. It should give a little when you press down on
it, but it shouldn't break, crack, or lose its shape.
6. You use stale baking powder or baking soda.
Baking powder and baking soda act as leavening agents in the baking process, helping to give baked
goods their rise. With time, they will become less and less potent, and using stale baking powder or soda
will give you dense dough. A good rule of thumb is to switch out opened containers of baking powder or
baking soda after six months.
7. You overwork the dough.
If you're one who likes to mix until you can't mix anymore, I hate to tell you, but your cookies will be
doomed. If you mix or roll out the dough too much, you're going to end up with hard cookies. Over
mixing can add excess air to the dough, causing it to rise and then fall flat in the oven. Over rolling the
dough can cause gluten to get tougher. The best practice is to mix or roll your dough the minimum
amount needed to get uniform dough.
8. You skip chilling the dough.
If you're looking to get cookies that are crispy on the outside yet gooey on the inside (so, that's everyone),
then chilling the dough is a step you can't skip. Chilling cookie dough in plastic wrap for up to 24 in the
fridge allows the ingredients to mingle. It also keeps your dough from spreading so much in the oven.
And putting cold dough into a hot oven gives you that crisp outer layer that is so desired.
9. Your baking pan is too dark.
Dark baking sheets are going to make your cookies bake faster, as they absorb more heat than light ones.
So, while you don't have to replace your baking sheets altogether, you will need to adjust the temperature
if you're using a dark colored baking sheet. Try reducing the temperature by about 25 degrees, and the
cooking time by about four minutes. Learn why using aluminum foil-lined baking sheets can have a
similar effect.
10. You over grease your cookie sheet.
Unless a recipe specifically calls for you to grease your cookie sheet, don't do it. A greased pan can cause
cookies to spread out even more, resulting in hard, thin cookies and shapeless blobs. Instead of greasing
your cookie sheet, line the baking sheet with parchment paper for easy cleanup.
11. You overcrowd the cookie pan.
To avoid the dreadful cookie blob, be sure to stagger your cookies on the baking sheet at least 2 inches
apart. Not only will this prevent your cookies from spreading into one another, but it will also prevent you
from getting flat cookies as a result of too much dough sharing the heat. You may have to use two pans,
but it will be well worth it in the end. Save yourself some baking heartbreak and resist the temptation to
fit as many cookies as possible on one pan.
12. Cookies bake on the wrong rack.
Using the top rack of the oven (or placing your oven rack too close to the top or your oven) will result in
burnt cookies. To get the most even bake, use the middle rack. This is where air is circulating, and heat
sources are evenly distributed. If you have more than one pan baking at once, be sure to switch them
halfway through.
13. You sneak too many peeks.
While opening the oven door every few minutes to check on your festive goodies can be fun, it can also
affect your results. Heat escapes every time the door is opened, so it's best to use the oven light and a
glance through the glass door to check on the progress of your cookies.
14. You don't give your cookies enough time to cool down.
Your cookies are finished baking, and you're pleased with the result — don't let your hard work go to
waste by immediately removing them from the pan. Allow them to set a few minutes on the baking sheet.
This will prevent them from falling apart when you transfer them to the cooling rack.
15. You eat the cookie dough.
To eat cookie dough or not to eat cookie dough — that is truly every baker's question. It's guaranteed to
spark a debate anywhere you go, but I'm going to argue that you want to save that cookie dough for your
cookies. Yes, raw cookie dough contains raw eggs that can carry Salmonella, leading to foodborne illness
and, well, you know the rest.

11 TYPES OF CAKES
1. Butter Cake
2. Pound Cake
3. Sponge Cake
4. Genoise Cake
5. Biscuit Cake
6. Angel Food Cake
7. Chiffon Cake
8. Baked Flourless Cake
9. Unbaked Flourless Cake
10. Carrot Cake
11. Red Velvet Cake

BASIC CHOCOLATE CAKE

Ingredients
Cooking spray
1 cup unsweetened cocoa powder (natural or Dutch process)
2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 large eggs, at room temperature
3/4 cup vegetable oil
1/2 cup sour cream
2 teaspoons vanilla extract

Procedure:
1. Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the
bottoms with parchment paper.
2. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside.
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the
eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth,
about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just
combined, then finish mixing with a rubber spatula. (The batter will be thin.)
3. Divide the batter between the prepared pans and tap the pans against the counter to help the batter
settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to
racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto
the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long-serrated
knife to make them level, if desired.

CHARACTERISTICS OF WELL-BAKED CAKE
 Many people are asking what are the characteristics of a well-baked cake. So, here’s some tips on
how to do it.
 Uniform shape for sponge cakes it is slightly rounded at top for chiffon cakes
 It has a large volume in all types of cakes.
 Light brown color for sponges and uniform golden brown for chiffon cake.
 The crust of the sponge cake is tender and it has no blemish while the crust of the chiffon cake is
light and not compacted.
 It has a fine and evenly distributed grain and with fine texture, it is velvety and has no tunnels.
  It looks and taste delicate and it has well blended flavor.

TYPES OF ICING
1. Butter Cream 
2. Whipped Cream 
3. Royal Icing
4. Cream Cheese Frosting
5. Meringue
6. Fondant

VANILLA FROSTING
Ingredients:
1/2 cup (1 stick) butter, at room temperature
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract

Directions:
In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the
powdered sugar, milk and vanilla until smooth and creamy.

STEPS IN FROSTING A CAKE:

1. Put a dab of frosting on the cake stand
Dab a couple tablespoons of frosting on the stand before putting down the first cake layer. This will
prevent the cake from sliding.

2. Place the first cake layer on the stand

Put the cake layer on top of the frosting right-side up so that the flat bottom sits on the stand.

3. Put a few strips of parchment paper under your cake

Tuck overlapping pieces of parchment paper under the edge of the cake; this will help keep your
stand clean as you frost.

4. Start with 1 to 1½ cups of frosting

Using an offset spatula, put a big dollop of frosting—about 1 to 1½ cups—on top of the bottom layer.

5. Spread the frosting just beyond the edge of your cake

Using the spatula, start in the middle of the cake and spread the frosting evenly over the top and just
past the edge of the top surface. The overhang of frosting will help you frost the sides of the cake.

6. Place the second layer top-side down

Place the second cake layer on top and press gently to make sure it sticks. Take a step back and check
that it is level and centered.
7. Use 1 to 1½ cups of frosting for the second layer
Put a big dollop of frosting on the center of the cake and, using the offset spatula, spread it to the
edges. If you get crumbs in the frosting, simply scrape the dirty frosting off your spatula into a
separate bowl.

8. Frost the sides in sections

Think of the cake in quarters and tackle one quarter at a time, turning the cake stand as you go. Aim
to get the cake covered with frosting first.

9. Smooth out the frosting or create any look you like

Once the cake is frosted, you can go back and beautify. Smooth out the frosting or create swirls or
other textures. Remove any excess frosting. Gently pull away the strips of parchment paper to reveal
your beautifully frosted cake.