MY TOP 15 BAKING TIPS
1. USE A SCALE
Use a scale like this one to measure your ingredients, you will be more precise. If you are in France, use this link to view/buy a great kitchen scale. I will have my recipes in both grams and in American measures. This is a good video on how to measure ingredients, because when it comes to baking, accuracy is everything. In the US, Costco sells a great scale at a good price.
2. USE PASTRY BAGS
Try to pipe out your batter and icing instead of just spreading it. It is easier and it will look nicer! To fill the pastry/piping bag, here are some hand tricks:
First, make sure to put your tip inside the piping bag (not on the outside!)
To fill the piping bag, set it inside a large mason jar and fold the edges over the top.
And to wash the piping bag, turn it inside out!
3. USE WHOLE CREAM
If the recipe calls for whole cream, you must use whole cream. If you buy a light version of the cream, it will not thicken up as well. If you are looking to cut back on calories, just have a smaller slice!
4. SPLURGE ON QUALITY INGREDIENTS
French pastries are known for being so delicious! I think that it is because French people use quality ingredients. If you are making a cheesecake (such as this French one!) use the best cheese. When the recipe calls for Fleur de Sel salt, use the best salt! Same goes for the butter. You would be amazed at how much a good butter can change the flavor of your baking.
5. BUTTER NOT MARGARINE
Speaking of butter: bake with butter instead of margarine. Just look at the difference in the ingredients:
6. FILM ON CONTACT
“Film on contact” means that you must place plastic wrap directly on top of your mixture. You do not want any air to get between the mixture and the plastic, this is to avoid a crust forming (usually while in the fridge). Here is a video I made of how to do that:
7. INGREDIENTS AT ROOM TEMPERATURE
If you have a baking project scheduled for a certain day, leave your butter out of the fridge the night before so that it is soft when the time comes to use it. Also, eggs should be at room temperature, which is not a problem here in Europe since they are never refrigerated! Here’s an article that explains why.
8. YOUR MISE-EN-PLACE
Carefully prepare your “mise-en-place.” This is French for “setting everything up.” It means that you should measure out all of your ingredients before you get started, and have them in bowls ready to be used when the recipe calls for it. I like to pretend that I am on a cooking show when I do this!
This is my mise-en-place for the shortbread base for the rhubarb raspberry tartlets:
9. BANG YOUR PAN!
Bang your cake pans on the counter a few times before putting them in the oven. This will get the air bubbles out of your batter!
10. USE PARCHMENT PAPER IN THE OVEN
French families usually bake their cookies and pies on parchment paper and it works great. But don't confuse it with wax paper! I tried that and set off the first alarm! However, if the recipe says to butter your pan, then do so!
11. USE SCISSORS TO CUT YOUR SPONGE CAKE
If you make a spongecake on parchment paper, you can easily cut it to shape using scissors! I did that to make my bunny cake. Or if you are making brownies, line the pan with parchment paper and once out of the oven, remove from pan and slice with a knife on the parchment paper.
12. KEEP YOUR OVEN DOOR CLOSED
I see this all the time on baking shows! Don't let all of the hot air out of the oven because you are curious! If you need to check your cake with a toothpick, quickly take it out of the oven, check it, then put it back in super fast if needed.
13. INVEST IN NICE SERVING PLATTERS
Invest in nice serving platters. I am always excited to use my big white, flat one. And my little brother bought me this cute serving platter from Ikea for Christmas!
14. SAVOR YOUR DESSERT
Sit down and savor your desserts! Do now eat on the go. If you go through all of the trouble to make something amazing, do it justice and enjoy it with a spot of tea and a good friend!
Side note: do you know that my school in France has a two hour lunch break? And when we eat our meals in the cafeteria, there are glass water jugs on the table for everyone to use. We take turns refilling it, then pass it around the table. Not rushing and sharing helps us enjoy our food.
15. ENLIST THE HELP OF AN ASSISTANT
My mom is my assistant but if you have a brother or sister, they could help you measure out the ingredients, take hot items out of the oven, take photos of your desserts and even clean up a bit while you are baking!
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