Use room temperature ingredients
If a recipe calls for cold butter, melted butter, or room-temperature eggs, remember that any adjustment you make will affect the outcome. The difference between putting a dough with cold butter and one with warm melted butter in the oven, is huge. It results in a completely different chemical reaction. To ensure a more homogenous batter (and one that keep you from over-mixing), start with room temperature ingredients. This includes softened butter, eggs, and milk. To quickly bring eggs to room temperature, place them (in their shells) in a bowl of tepid water before gathering your remaining ingredients. Take the chill off of milk or other liquids by microwaving them on the ‘defrost’ setting for 15 to 30 seconds. Butter must be softened when the creaming method is required. Time is best here, but a quick zap in the microwave works in a pinch (but don’t melt it!).
Leavening
Baking powder, baking soda, and yeast lose their lifting power over time. I buy new baking soda and baking powder every 6 months, and toss the old container, just to be on the safe side.
Cream the butter and sugar
When called for in a recipe, don’t skimp on the creaming process. This should take 2 to 5 minutes in order to properly cream and lighten your butter and sugar. With the creaming method, sugar crystals literally cut into the butter to create little air pockets that help leaven cakes and make them light and fluffy. As the mixer beats, air is being forced down into the mixture. Fluffy cakes start with fluffy butter/sugar!
Store dry east correctly
Storing dry active yeast in the freezer helps it retain its lifting power. Once your package or jar is opened the yeast must be refrigerated or frozen in an airtight container. Use the dry yeast within 4 months after opening if refrigerated, or within 6 months after opening if frozen.
Parchment paper is your best friend
Parchment paper helps batter and dough bake evenly. It also makes it possible to get brownies and cakes clean out of the pan, and stops cookies from spreading out on baking sheets. Make sure to always line baking sheets, cake pans, and baking dishes with parchment.
Nonstick spray
When spraying pans with nonstick spray, hold the pan over the sink (to reduce clean up) and spray every nook and cranny.
Use the correct type of flour
Different types of flour have different percentages of protein. Choose the correct type of flour(s) listed in the recipe to make sure the cake has the right structure and crumb. Cake layers baking up too tough? Substitute a portion of the all-purpose flour with cake flour!
And one more secret tip! Mood matters.
This may sound silly, but it has to do with measuring and delicacy. A pastry chef once told me that when she’s upset, her recipes don’t turn out. She’s heavy-handed while measuring and rough on the dough and batter. She is physically not in the proper state of mind to turn out perfect baked goods. Try to bake when you are relaxed and have plenty of time on your hands.
