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
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.
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.
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.
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.
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.
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.
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.