No More Baking Failures!

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Most baking failures or problems are caused either by the baker or the recipe the baker is using. So I put together some notes to make your baking experience just a little bit better!

Biscuits:

  1. Rough biscuits caused by insufficient mixing.
  2. Dry biscuits caused from baking in too slow an oven and handling too much.
  3. Uneven browning caused by cooking in the dark surface pan (use a cookie sheet or shallow bright finish pan), too high a temperature and rolling the dough too thin.

Muffins:

  1. Coarse texture caused by insufficient stirring and cooking at too low a temperature.
  2. Tunnels in muffins, peaks in the center and soggy texture are caused by over mixing.
  3. For a nice muffin, mix well but light and bake at the correct temperature.

Cakes:

  1. Cracks and the uneven surface may be caused by too much flour, too hot of an oven and sometimes from cold oven start.
  2. The cake is dry may be caused by too much flour, too little shortening, too much baking powder or cooking at too low a temperature.
  3. A heavy cake means too much sugar has been used or baked for too short a period.
  4. A sticky crust is caused by too much sugar.
  5. Coarse-grained cake may be caused by too little mixing, too much fat, too much baking powder, using fat too soft, and baking at too low a temperature.
  6. If the cake falls may be caused by using insufficient flour, under baking, too much sugar, too much fat or not enough baking powder.
  7. Uneven browning may be caused from cooking cakes at too high of a temperature, crowing the shelf (allow at least 2″ round pans) or using dark pans (use bright finish, smooth bottomed pans).
  8. The cake has uneven color is caused by not mixing well. Mix thoroughly, but do not over mix!

Pies.

  1. Pastry crumbles caused by over mixing flour and fat.
  2. The pastry is toughly caused by using too much water and over mixing the dough.
  3. Pies can burn- for fruit or custard pies use a Pyrex pie pan or enamel an and bake at 400 degrees to 425 degrees constant temperature.

Bread (Yeast)

  1. Yeast bread is porous- this is caused by over-rising or cooking at too low a temperature.
  2. The crust is dark and blisters- this is caused by over-rising, the bread will blister just under the crust.
  3. Does not rise- this is caused by over-kneading or from using old yeast.
  4. Is streaked- this is caused by under kneading and not kneading evenly.
  5. Baked uneven- caused by using old dark pans, too much dough in the pan, crowding the oven shelf or cooking at too high temperature.

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Check out this great deal of baking pans I found! I actually just ordered me a set, and I’m thinking about ordering my mother a set for her birthday!

*This post contains affiliate links. If you choose to purchase any of the products I have recommended, I may receive a small commission at no cost to you. For more information, please see my disclosures. 

If you enjoyed this reading check out my other reading about properly storing your food! 

Do you have any advice you could share with me? I’m always looking for new tips to add to my books!

 

baking bakingfailures bakingskills bossprincess101

Comments

  1. I definitely have to pass this on to my mother in law! She’s in denial about her baking skills! Now we know why!

  2. I am the queen of baking and cooking failures for that matter! I need get myself one of these baking pans and surprise my family with some yummy treats

  3. I wish I were better at baking! It requires a patience my ADD brain has a hard time with. Thank goodness for google home, I can just tell it to set the timer and our cinnamon rolls have some chance of turning out edible.

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