Baking Solutions

This is a page where you find solutions to a lot of baking problems.

SOLUTION 101: How to get Same Sized Cookies

Challenge: Batch of cookies are not even. This is a problem for two reasons. The first is that the cookies will not bake evenly. Some will still be raw while others are ready. The second is that the batch would not be aesthetically pleasing.

Solution: Getting a batch of cookies to be the same size is always a challenge. A great way to achieve uniformity is my using an ice cream scoop to measure out your batter. Do not forget to space your cookies properly on the baking sheet so they do not run into each other during baking, thereby affecting their shape. Happy

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SOLUTION 102: How to get Perfectly Shaped Cookies

Challenge: Cut out cookies lose shape during baking. Its always disheartening to see your cut out cookies lose shape during baking. This happens when they spread as a result of the heat from the oven.

Solution: After cutting out the cookies, place them in a baking sheet and place in the freezer for about 20 minutes or in the fridge for about an hour before baking. This will make the cookies keep their shape during baking.

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SOLUTION 103: How to Prevent Air Bubbles in Cakes

Challenge: Beautifully cake covered with fondant starts swelling up at various points. This happens when air bubbles are trapped in the cake which happens as a result of condensation and the cake “settling.” As the trapped air tries to escape, it goes through the cake filling and is trapped underneath the fondant as it cannot penetrate the fondant covering.

Solution: After crumb coating the cake, make a hole in the middle with a skewer, dowel or lollipop stick and place in the fridge as you will usually do after crumb coating a cake. Air would usually follow the path of least resistance and will gradually escape through the hole in the middle of the cake.

air in cake

 

 

 

 

SOLUTION 104: How to Prevent Almond Flour from Clumping Together

Challenge: While making you own almond flour at home, you discover that it is clumping together almost like a paste. This happens because almonds have a lot of oil in them which means a lot of moisture.

Solution: Add a little bit of all purpose flour to the blanched almonds before blending into flour. The added flour will prevent the almonds from clumping together during the blending process. You can find a recipe for Almond Flour here.

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SOLUTION 105: How to Prevent Nuts and Fruits from Sinking to the Bottom of Cakes

Challenge: When you bake cakes with fruits and nuts, they end up sinking to the bottom of the cake during baking. This is a direct result of gravity as the fruits and nuts are heavier than the cake batter.

Solution: After measuring out your fruits or nuts, take a couple tablespoons of flour from your overall flour quantity for the cake and coat the fruits and nuts with it. This will prevent them from sinking to the bottom of the cake.

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SOLUTION 106: How to Properly Fill Cupcake Liners so they don’t Overflow

Challenge: Getting the correct measurement for your cupcakes is a challenge. They always overflow during baking thus making them unattractive. They also appear uneven. This is a result of overfilling your cupcake liners.

Solution: Use an ice cream scoop that holds about 1/4 cups of batter to fill your liners. Never fill the liners more than 3/4 way full with batter.

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SOLUTION 107: How to Retain the Beautiful Colors and Designs on your Cupcake Liners after Baking

Challenge: You buy lovely themed liners to bake your cupcakes in but after baking you discover that the designs on the cupcake liners are no longer visible and the liner has become dull and greasy. This happens because of the fats and oils in the cupcake batter.

Solution: Before lining your muffin pan with cupcake liners, sprinkle some rice into the muffin cavities. This will keep the colors and designs on your cupcake liners.

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SOLUTION 108: How to Prevent your Cakes from Sinking in the Middle

Challenge: You mixed your batter, placed the cake in the oven and it sinks during the baking process or as it cools down after baking.

Solution: See my detailed post on this here.

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SOLUTION 109

56 comments on “Baking Solutions
  1. yolanda says:

    Thank you terry waiting for solution:105

  2. Cathy Brown says:

    WOW! You cakes are unbelievable. I have been designing cakes for years. I am self taught. I have many cake decorating books but I have never seen cakes like yours. You definitely have a gift. To bad you don’t live in Winnipeg, Manitoba because I would be your next to you watching how you create.

  3. Abiodun says:

    Thanks Terry, I am eargly waiting for solution 105. I usually face that problems. Thanks

  4. Cynthia Adaora says:

    hi Terry, have been following your blog and i love what you do. i would like to know the best preservative/ingredient you put in a plain cake to make it last long (like three months). thanks in anticipation for your response and solution

    • Terry Adido says:

      Hi. Thanks. I do not use preservatives for my cakes and have no idea as to what they are or their correct usage. My best advice to keeping cakes for an extended period of time is to seal them properly and freeze them. All the best.

  5. uduak says:

    Terry thanks for all the info. I am equally a self taught baker and its been a great experience. Pls with regards to the buttermilk, what quantity of milk is added to the lemon juice? Thanks.

  6. miracle says:

    Hi Terry, I’m a self taught & want to learn more. I mix for 1hr before adding other recipes to butter & sugar but will try ur method. Will keep u posted on the outcome. Thanks

  7. Gold says:

    You are creative,thanks for sharing

  8. UMMA says:

    I am so happy to find you. You are truly gifted. keep up the good work.

  9. Glory Mojisola Omotosho says:

    U r truly gifted and a blessing to me in a time as dis. God bless u

  10. Adks says:

    Good job ..and well done on your repiles.
    What butter in the nigerian market will you recommend?

  11. Jocelyn Idu says:

    I am inspired by your works. Am self taught and have learned some very useful tips from you. Will be trying them all out this weekend

  12. Esther says:

    thanks Terry. so grateful for solution 107.

  13. ASHAMA says:

    Just came across your site. It’s amazing!!! And so knowledge based. Hooked!!!

  14. Tre says:

    Waiting for solution 108. I always experience that with my chocolate cakes n sometimes red velvet. Hate to see a sunken cake,kills my morale

  15. BintaZara says:

    I love love love gratednutmeg. Tried and true.. In Nigeria,its said to always feed a cake with brandy for about 3days or weeks till coverage (icing)day. Can you please talk on this?

  16. Rossy says:

    can’t cover cakes with fondant neatly. what should i do sir?

  17. Lina says:

    Hi Terry. I would like to know if wheat flour for baking is the same used to prepare wheat meals for soups.thanks

  18. Rossy says:

    Tanx Terry for answer to my previous question. I have a challenge. Which is i have never made a wedding cake. Reason is i fear “spoilling ” someone’s cake. pls i need enough courage to make one. What do i do sir?

    • Terry Adido says:

      Hi. There is no special advice I can give you on how to make wedding cakes. A wedding cake is just another cake, but white. Yes, its always intimidating making wedding cakes, but be of good courage. All the best.

  19. Rossy says:

    Thank you sir. God bless you.

  20. Dopxy says:

    Thanks for the info terry,am looking forward to solution 108. Often face the challenge. I really wish to learn from u
    Guess I have so much to learn.

  21. hasna says:

    when i bake cupcakes what happens sometime is that the case starts to come off can you please advise on how to prevent that from happening

  22. iyi ifunanya says:

    Thanks for the solutions Terry.I have a major issue. I baked a cake a few weeks back. I baked it on a Friday and covered it the next day. By Sunday it went bad!!This has never happened to me before. I need help pls.Thank you.

    • Terry Adido says:

      Hi. A lot of things could have led to that: very hot weather conditions, poor storage, cake not properly cooled before wrapping and storing thereby creating moist conditions which promotes bacterial growth, cake not properly baked before taking out of oven, bad ingredients. Always store cakes in the fridge.

  23. mary bunmi says:

    Hi Terry, based here in nigeria, I fear filling wedding cakes with buttercream frosting cos I always feel it will cause d cake to go stale. It once happened to a soccer field cake I made. Any tip on this, judging from nigeria weather

  24. Mary Bunmi says:

    Alright super Boss, will keep asking other bakers here, just that people are not willing to share information. That’s why I call u Super Boss, a cheerful giver. Thanks so much Terry.

  25. Adeleye kemisola says:

    Thanks Terry God bless you

  26. Toyin says:

    Thanks for sharing these helpful tips. Was introduced to your website by a friend. Keep up the good work.

  27. Thelma says:

    hi terry what do u mean by putting rice in the cupcake liner cavity

  28. Ting Ting says:

    Hi Terry,

    My fondant cake tend to sweat and colours will bleed once out from fridge. I notice you mentioned all your cakes will be kept in fridge. Any way to prevent such problems for fondant cake?

    • Terry Adido says:

      I live in a relatively cold country and so sweating/condensation is not much of an issue. It however is during the hot Summer months. Tips: (1) Place cake in front of a fan after taking it out of the fridge. The moisture would dry up with time. (2) Do not touch the cake as this would leave finger prints. (3) Do not attempt to brush off the moisture. This will only stain your cake.

  29. Joy says:

    Hey Terry! Solutions 105, 107, 106, and 103 respectively, are everything, LOL! Thank you so much for helping me get better as a baker. Baking is everything to me.

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