When is the right time to bake desserts?

Baking desserts is an experiment that requires laboratory accuracy, patience, and above all, select ingredients. For example, if you accidentally use baking soda instead of baking powder, don’t be surprised if your cake has a metallic taste. Likewise, exceptional accuracy in measuring is required if you don't want your cookies to be hard as stone. And the list could go on. But to make sure your dessert truly turns out perfect, follow these tips.

1. Take ingredients out of the fridge at least an hour before preparation
It’s very important that all ingredients are brought to room temperature. This is especially true for butter and eggs. That’s why you shouldn’t take the ingredients out of the fridge at the last minute, because you might find that the ingredients won’t combine well.

2. Use a kitchen scale
If possible, and if the recipe allows, use a kitchen scale. Don’t rely on abstract quantities like a knife tip, a cup, or a spoon... You know, people often interpret these measurements differently. And one more thing: analog scales can also be problematic because they usually have a rather complicated counter, and it’s sometimes hard to read how many grams you’ve weighed. For desserts, it’s very important to follow the recipe precisely.

3. Use vanilla beans
Vanilla beans are far superior to various extracts, powders, and the like. With extract, you never know how strong the flavor will be, how long it will last, and most importantly, you don’t know what it’s really made of. That’s why vanilla beans are by far the better and safer choice.

4. Mix carefully
If you mix too fast, you might end up with dense dough. If you mix in a draft, the dough won't rise as it should. Also, if you mix incorrectly and don’t use the prescribed sequence, your dessert might not turn out well. That’s why experience is very important when baking desserts.

5. Be patient
Don’t open the oven if the dessert isn’t baked yet. Don’t change the temperature just because you’re not sure if the cake is baking correctly. Don’t prepare toppings and fillings ahead of time, unless the recipe calls for it. You’ll also need a generous dose of patience when it comes to cooling. Don’t glaze the cookies if they aren’t completely cooled ...

Yes, patience is a virtue.


Information on this website is for educational purposes only and is not medical advice.