Baking is an exact science. I'm so sorry, that I have to be somewhat gloomy but it calls for your undivided attention to detail. Measuring and weighing has to be spot on, nothing more or less will do.
- You have to know your oven and timer intimately, you are a team. Do not leave them to their own devices. Remember, you are in control at all times. You can always take a peek through your oven window but never open your oven door, unnecessarily. Trust and train your nose, you will be amazed. Poke a metal skewer into cakes, to check on the progress. Wet, sticky skewer = Not Done. Dry, clean skewer = Done.
- Make sure to use your timer religiously, multitasking has become the norm and it serves as a loud reminder.
- The 1st thing you do before you switch your oven on, is to check that your oven is empty and the 2nd is to preheat at least 15 minutes before you use it.
- Measuring - Set of Measuring spoons and cups, no exceptions! Wet or sticky ingredients like syrup or honey, requires generous amounts of spray & cook or oil. Always empty out all the measured ingredients.
- Weighing - Be sure to buy a kitchen scale that can multi-task between grams, ml and lb's, such a convenient feature. When using your scale for wet and dry ingredients, cover the bowl of your scale with cling wrap, remove and continue without the hassle of cleaning several times.
- Mixing - Electric Hand Mixers are so versatile and easy to use. Do cover your mixing bowl with a tea towel before mixing, you don't want to find yourself in a flour/icing hurricane or covered in a fresh cream shower. Only start your mixer once you've placed it securely in the bowl. Only remove from bowl when it has stopped completely.
- 2 Bowls & 1 saucer - 1x Glass bowl for main baking, 1x Plastic bowl to sieve all dry ingredients in, 1x saucer to melt margarine in and break eggs into (1 at a time).
- Preparation - Always take out all the ingredients required before you start. Do not think that you have enough or all ingredients, just by doing a quick cupboard scan. There's nothing more annoying, than to realize that you now, have to stop what your doing and trek across town, to join in all the hustle and bustle.
- Cleaning - Rust Free Pans. Wash and wipe cooled pans, dry them while oven is cooling down.
Oh! So technical and not much fun but valuable indeed.
Happy Baking...
Lotsa Love C