You can swap melted butter for room temperature butter in a lot of recipes, but it’ll change the texture—and sometimes even the taste—of your baked treats. Melted butter makes cookies and cakes denser and chewier. Room temperature butter, when you cream it with sugar, traps air and gives you lighter, fluffier textures. What you use…
Baking a cake at 160 degrees Celsius is a pretty common choice, especially for bigger cakes or if you’re using a fan oven. The usual baking time at this temperature falls between 45 and 50 minutes, but it really depends on the size and depth of your cake. You’ll want to keep an eye on…
Baking a cake doesn’t have to be complicated. You can whip up a delicious cake at home by following just five steps: prepping your oven and pans, mixing ingredients, baking, testing for doneness, and letting it cool. Knowing how to bake a cake with this straightforward method saves you time and helps you avoid those…
When you bake, deciding whether to use the fan setting or not can really change how your food turns out. Baking with the fan cooks food more evenly and a bit faster since the hot air circulates all around your dish. You might notice a crispier outside while the inside stays nicely cooked. Still, the…
Ever wondered if baking two cakes at once means you’ll be waiting much longer for dessert? Honestly, two cakes usually just need a smidge more time—if any—than baking one solo. Your oven can handle more than one cake, but tossing in an extra pan does change how the heat moves around. The size and shape…
So, you’ve pulled your cake from the oven and realized it’s underbaked. Don’t panic. You can usually fix it by popping it back in the oven at a slightly lower temperature for a few more minutes. This way, you won’t scorch the outside while the inside finishes baking. If the top’s already brown, just cover…
When you’re deciding between baking or roasting, it really comes down to the method and temperature. Roasting usually wins in speed because it uses higher heat—often above 400°F—which cooks food faster and gives you that signature browning. Baking tends to use lower temperatures, so it cooks food more slowly. What you’re cooking and the texture…
You might think baking and cooking are the same because both involve preparing food with heat. But honestly, they’re pretty different in how you approach them and the skills you need. Understanding these differences can help you get better in the kitchen. You’ll probably get results you like more often, too. Baking is more precise…
When your sponge cake turns out soft or gooey in the middle, chances are it just hasn’t cooked all the way through. Usually, this means your oven’s too hot or you didn’t bake it long enough, so the outside sets before the middle can catch up. A soft middle? Most likely, the cake just needs…
When you bake in an electric oven, the heating element at the bottom does most of the work. The bottom element gives off steady, consistent heat—exactly what you want for baking bread, cakes, and anything that needs an even cook. That slow, gentle heat lets your food bake through without scorching the top. You can…