Baking FAQ: Answers to Common Baking Questions
Raise your hand if you’ve ever had flat cookies, were out of cake flour and didn’t want to go to the store, or experienced a sunken-in cake? I know I’m waving both of my hands frantically.
I think it’s pretty safe to say that we’ve all had our share of baking issues and run into unfamiliar ingredients or problems that have left us scratching our heads. I hope that this post serves as a remedy of sorts to some of the most common baking questions and problems that most people run across. Throughout the course of reading comments on recipes, and responding to emails and Facebook/Twitter questions about specific recipes and baking techniques, I have found that there are some common baking questions and problems that tend to pop up quite frequently. I have collected them all here, along with answers and tips to help you have the most successful baking experience possible! Read on for the questions and answers…
Q: All of your recipes call for unsalted butter. Can I use regular salted butter instead?
A: I definitely recommend using unsalted butter in baked goods, because you can control the total amount of salt in the recipe. However, if you do not have unsalted butter and don’t want to make a trip to the store, simply use your salted butter, but omit the salt in the recipe.
Q: If a recipe calls for espresso powder or freshly brewed coffee and I don’t like coffee, can I leave it out?
A: Yes, you can omit espresso powder. Coffee typically enhances the flavor of chocolate, which is why you see it included in some brownie and chocolate cake recipes. It usually is not prominent, but if you don’t want to use it, you can omit it. Substituting for freshly brewed coffee depends on the amount called for. If it’s a tablespoon or two, you can omit or substitute vanilla extract. If it’s any more than that, I would recommend substituting hot water so that the final texture isn’t affected.
Q: How do I know if my baking powder and baking soda are still fresh?
A: To test if baking powder is still good, combine 1 teaspoon baking powder with 1/3 cup hot water. If it bubbles, it’s still good! To test baking soda, put 2 tablespoons of white vinegar into a small bowl and add 1 teaspoon of baking soda. If it fizzes immediately, it’s still good!
Q: How do I need to alter a recipe if I am using a convection oven?
A: The general rule of thumb for converting a recipe from a conventional oven to a convection oven is to either use the same temperature and bake for 75% of the stated time (i.e. if a recipe says to bake for 20 minutes, bake for only 15 if using a convection oven), or you can reduce the oven temperature by 25 degrees F and bake for the same time or use a combination of reduced time and temperature. You can check out this Convection Oven Temperature Conversion Calculator as a starting point. Also, open the oven door as little as possible during baking.
Q: Could you explain the difference between different types of flours – all-purpose, bread, cake, etc. – and how to substitute them?
A: The short answer is that they differ primarily based on protein content, which affects the final texture of the baked good you are making. All-purpose flour has 10-12% protein. Cake flour has 6-8% protein. If you don’t have cake flour, you can substitute ¾ cup sifted all-purpose flour plus 2 tablespoons cornstarch. Bread flour has 12-14% protein; the high protein content causes the bread to rise and gives it shape and structure. Some recipes on this site (bagels, for example) call for high-gluten flour, which has an even higher protein content than bread flour and gives baked goods like bagels its characteristic chewy texture.
Q: Can I substitute oil for butter in a recipe? How much should I use?
A: I would always recommend using whatever type of fat is called for in a given recipe because they each have different properties, and butter especially lends a great flavor. Using a liquid oil in place of butter will also affect the final texture of the baked good.
Q: Why does my cake cave in the middle after it’s baked?
A: This could be caused by a couple of different factors. The first thing to check is your oven temperature. I am a big advocate of using an oven thermometer to make sure that your oven is at the correct temperature. The wrong temperature can cause the cake to rise too far and collapse on itself. The second thing is to ensure that the cake is cooked through by using a skewer or thin knife inserted in the center and seeing that it comes out clean. If the cake is undercooked in the middle, it will cave in.
Q: Can I use a Pyrex bowl as a double boiler? Or can I use the microwave when a recipe calls for melting ingredients in a double boiler?
A: I have a set of nested glass bowls and have used them as a double boiler top with no problem, however, I did shatter a glass bowl of my mom’s using it as a double boiler. Since then, I don’t use my glass bowls. If you don’t have any stainless steel bowls, I would do your melting in the microwave. If you are melting chocolate, microwave on 50% power for 1 minute and then stir. Repeat in 30 second increments until the chocolate is completely melted.
Q: Why do my cookies always turn out flat?
A: There are a few things that can cause cookies to turn out flat. A few of the most common reasons are: The butter is too warm when you add it to the batter; try refrigerating the dough for 30 minutes before baking. The baking powder or baking soda is old. The oven temperature may be off (again, I recommend an oven thermometer). Too much extra butter or shortening from greasing a baking sheet; instead of greasing, use parchment paper or a silicone baking mat.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
Q: Most of your recipes call for lining a baking sheet with parchment paper or a silicone baking mat. Can I just grease the sheet instead?
A: Well, you could, but here’s the thing. Depending on how heavy you are with the greasing (using either butter or shortening), it could affect the final product. Especially when baking cookies, once that butter or shortening starts to melt in the oven, it gets into the dough, and if too much is there, it can cause cookies to turn out flat. If you do a lot of baking, I would recommend investing in one or two silicone baking mats, or you could purchase pre-cut parchment sheets from a baking supply store or even on Amazon.
Q: What is different about Dutch-process cocoa than regular cocoa powder, and where can I find it?
A: Dutch-processed cocoa powder is treated with an alkali to neutralize its acids. Baked goods made with Dutch-processed cocoa tend to have a richer, deeper chocolate flavor. I have yet to find Dutch-processed cocoa at a regular grocery store, but have found it at Penzeys, King Arthur Flour and on Amazon (see below for links).
Q: A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own?
A: Yes! To make buttermilk, place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the 1-cup line. Let stand for 5 minutes, and then use as much as the recipe calls for.
Recommended products mentioned in this post:
Oven Thermometer
Silicone Baking Mat
Pre-Cut Parchment Sheets
Dutch-process Cocoa – Found at Penzeys, King Arthur Flour & Amazon (Callebaut)
~ ~ ~ ~ ~
This collection of questions is surely just the tip of the iceberg, as we all encounter vexing baking problems from time to time, and they often leave us stumped. I will be turning this post into a reference page that will have a permanent place in the navigation bar, so that it can be easily accessed by readers. I will be adding more questions and answers to it as I come across them, so if you have one that wasn’t asked here, feel free to ask it in the comments section or shoot me an email requesting that it be included in the permanent page!
I hope that this was helpful for many of you, and look forward to your feedback!
[email_link] | [print_link]
Flat Cookies – Tested powder and soda, both good – intense fizz and aggressive bubbles. So what else could be wrong? This has happened with two different recipes, one with whole wheat and the other GP Flour. Frustrated.
I have a bar cookie recipe where the bottom layer is the standard brown sugar, egg, and flour. The top layer is melted chocolate. The problem I have had recently is when I cut them into bars, the chocolate does not stick to the bottom layer. Can you tell me what the problem is. Thanks.
My cake n breads doesn’t cook in the middle remains uncooked tried altering temperature n time even same happens with instant cake mix I have Baja convection oven.please help
Hello! I have a problem that I ALWAYS have, for years! Each and every time I attempt to make a cake from scratch ..it NEVER rises, it turns out really dense, and has a muffin/biscuit type of texture.; just really heavy and thick. Not light and fluffy like cake should be. This is why I always end up using box cake mix.
***** another problem I have is when I attempt to make banana bread from scratch..it comes out very thin, and the center seems to NEVER cook. it stays moist and doughy/gummy inside. No matter how long I cook it, it will stay doughy inside. I follow recipes to a T, each and every time. I am not sure why this continues to happen to me. I use All Purpose flour. Thanks!
Help please can you fell me what is 125ml in ounces also 310 ml to ounces. Thank you in advance. ;-)
Hi Sue, I don’t always get to comments immediately, so if you need a quick conversion, Google is an awesome source. Simply type “125ml = ounces” into Google, and it will spit this out: https://www.google.com/search?client=safari&rls=en&q=google+conversion&ie=UTF-8&oe=UTF-8#rls=en&q=125+ml+%3D+ounces. You can then change the amount, different units, etc. and it will automatically calculate.
I’m making a pound cake it calls for bakingpowder baking soda and salt but I’m out of baking soda…what do I do?
Here is some information about substitutes for baking soda. Ideally, I would just run to the store and buy more baking soda… you’ll need it eventually anyway! http://www.md-health.com/Baking-Soda-Substitute.html
Why do my victoria sandwiches turn out crumbly
WHY DO MY COOKIES GET VERY HARD AFTER ONLY A FEW MINUTES OUT OF THE OVEN? I HAVE CHECKED OVEN TEMP AND ALL MATERIALS IN RECIPE BUT CANNOT FIND AN ANSWER. I HOPE YOU CAN FIND AN ANSWER. PLEASE??????
I am very new in baking. .can anyone please tell me why my cakes sides never get browned and ya down portion too..and if I am doin something wrong then can you please tell me how to correct it..
I have a question regarding pie meringue. I have used a recipe for years that required cooking a meringue base (cornstarch, sugar, water), cooling, then adding gradually and beating with egg whites. After topping the pie filling, I bake it until the meringue is medium brown. It never weeps around the edge and seems to be much more solid and stable. I do prefer this over other traditional meriungue recipes I have tried that simply call for whipping egg white – no cooked base. However, my problem arises AFTER we cut the first piece. Once that piece is lifted out of the pan, the empty space immediately begins to fill with a syrupy liquid which makes the bottom crust soggy. I don’t know if it’s the filling, or the meringue causing the problem. I have tried several solutions to no avail, such as putting the meringue on the pie when the filling is still very hot, or when it is warm, or when it’s cool, and have baked the meringue at several different lengths of time and temperatures including broiling. I’ve even sought the advice of cooks more experiences than myself! Any thoughts? Thanks in advance!
I bought scones at the store and discovered they were uncooked in the inside (inside around the blueberries was basically the consistency of batter). Can I bake these again and finish off the inside or am I out of luck?
Hi Seth, I’ve never tried doing this, but since they were probably baked quite a long time ago, I don’t know that they are salvageable. I would take them back and ask for a refund!
Thanks so much for your reply. The scones were baked the same day (this wasn’t a prepackaged item from a factory) in the in-store bakery. The only reason I thought this might be possible is because of other “par-baked” items that you CAN do this to. But I think you’re right. refund it is :).
Hi,
I am in Melbourne Australia and was wrapt to find your website. can you please tell me:
HOW DO I GET THE TOP OF MY CAKE TO BE FLAT LIKE THE COMMERCAL CAKES FROM THE SHOPS. OF COURSE I HAVE CUT THE “HILL” AT THE TOP OFF BUT OFTEN I AM WONKY AND MY CAKE ENDS UP WITH A SEVERE DOWNWARD SLOPE. I WOULD REALLY APPRECIATE IT IF YOU COULD EMAIL ME DIRECT WITH AN ANSWER (robyn2354@optusnet.com.au). FEEL FREE OF COURSE TO POST THIS QUESTION IF YOU WANT BUT I WOULD LOVE A DIRECT ANSWER VIA MY EMAIL AS WELL.
HAVE A GREAT WEEK. ROBYN
Why is there malt barley flour in the unbleached flour I bought today?
Hi,
I make crumb cakes, but the confectioners sugar disappears after 3-4 days. I have tried the 10x and the 6x sugar, and still no luck. Any suggestions?
Hi Dolores, Powdered (confectioners) sugar will dissolve into baked goods after a period of time. Your best bet is to sprinkle the confectioners sugar on right before serving. If you are serving leftovers, just give it a fresh dusting.
This is a question instead of a comment..I come from a generation that used real farm sour cream for chocolate cake…….not the commercial kind found in stores. All the recipes I can find are using commercial. Is there a recipe out there calling for the old fashioned sour cream in a bottle. Also, can I use the same method to make buttermilk to make sour cream from whipping cream? I’ve been all over the webs trying to find an answer. Thank you!
Hi Marie, Unfortunately, I’m not aware of a recipe using farm fresh sour cream. I also do not know if you can use the buttermilk shortcut for sour cream with whipping cream.
Hi Michelle
My 7up pound cake comes out gummy inside when I bake it sometimes. it doesn;t always come out like this all the time just most of the time why does this keep happening. thanks.
Hi Jeanetta, Unfortunately, I’ve never made 7up pound cake, so I’m not sure what the issue could be :(
Did you ever get an answer to your question…..I baked one for the first time today and it was gummy on the bottom. Please let me know if you’ve tried something differently…my email address is carmellabraswell@bellsouth.net. Thanks!
Hi Michelle,
I was wondering if you could comment on how you double wrap your springform pan for a water bath when baking a cheesecake. I’ve made several cheesecakes (both with and without the water bath), but whenever I use a water bath a small amount of water always gets inside the foil and is affecting my crust. I’ve researched this a bit, and have seen some suggestions to put the foil on top of the bottom of the springform pan and then close the sides of the pan and wrap the foil up the outside of the pan. This is supposed to create a better seal. Just wanted to see if you had any comments on how you prepare you pan. Thanks!
Hi Malinda, I had always just literally wrapped up two layers of foil around the outside, then I read a tip somewhere to place the foil-wrapped pan inside of an oven bag, which is nearly foolproof when it comes to preventing leaks. These are the types of bags I’m talking about, you can buy them at the grocery store where the foil, wax paper, etc. are. http://www.reynoldskitchens.com/products/oven-bags/
I baked pecan pies yesterday that called for a couple tablespoons of bourbon, which I didn’t have. I wound up substituting spiced rum (cross your fingers) but only because I was afraid I might mess up the chemistry of the recipe by omitting the booze altogether. Does alcohol impact the baking process, or is it just for flavor?
Hi John, It depends on the purpose of the alcohol and the amount called for. A couple of tablespoons will not affect a recipe beyond the flavor. I have made a pie crust recipe that calls for vodka because of its ability to add moisture without developing gluten, the way water does, making for a flakier crust.
Thanks! They were a big hit.
My lemon bars did not set even after baking longer than stated time. Can I try to rebake them?
Hi Joy, I’m not sure that you would have success re-baking them. The texture would probably be off if you let them cool and then tried to bake them again. Make sure your oven is the correct temperature (an oven thermometer is a great, inexpensive investment).
why is my cookies always so hard that I cannot bite into them
but dipped in coffee it is soft
Hi, I was making white cake tonight and completely forgot to put in the vanilla! Will this affect anything at all? Is it okay that I left it out?
Hi Kaitlynn, It will affect the taste; you may notice that it’s a little on the bland side.
Michelle,thanks for writing me back! I figured out I had to remove the cookie sheet from underneath the ceramic cake pan! Michelle,do you know iif it’s o.k. to replace buttermilk with regular whole milk in a cake recipe [equal amounts] ??? Thanks again my friend !
Hi Rosa, I would not suggest replacing buttermilk.
I have made 7 vanilla cakes during the past week and every one has failed! I’m using a Vanilla Cake recipe from King Arthur All Purpose Unbleached Flour. The recipe calls for 1 1/4 cups milk. I’ve very slowly decreased the amount of milk down to only 2 ounces,and the center of the cake was still too wet! I baked the 9″ cakes for 33-35 minutes each. The tops of the cakes get golden brown and a little tough yet the centers are still wet. I followed the directions,and I did not over-beat the batter. I’m baffled and broke after baking 7 failed cakes! I’m wondering if this flour should be sifted…could it be too heavy? However,the recipe does not say sift the flour. Please tell me your thoughts regarding my 7 cakes disaster! Thanks! Sincerely,Rosa Jacquard Bood
Hi Rosa, Unfortunately, having never tried to make this recipe, I really don’t know what might be the problem :(
Please if someone can answer my question. i have been making Sponge cakes and Genoise cakes. as you all know main difference is in one eggs white and yolks separated and in other one whole eggs are used. what i want to know if sponge cakes that have softer texture than genoise cakes, is it possible to make any of cakes that involves syrup, fruits and whipped cream like pineapple cream cakes or black forest cakes and so on, with only using sponge cakes and NOT using genoise cakes.
if answer is no could you please give a reason why i should not replace genoise cake with sponge cakes. if there is any reason with sugar or sweetness it can be adjusted but if there is any strong reason why it should not be done i will be very glad to know.
with thanks and best regards.
Ferdinando
I made a double chocolate coco cola cake and it said to cook 20-25 min. at 350 I did and the center was still liquid. It took almost 1 hour to bake and in doing so the sides got burnt. I cooked the cake in a metal pan what caused this and what can I do to prevent it from happening again?
Hi Cindy, Unfortunately, since this isn’t a recipe I’m familiar with, I can’t really say what might have gone wrong.
Can someone help. Why do my red velvet cupcakes dimple(sink) in the middle I
don’t have any problem with any other type cupcake. I have baked red velvet cakes and have no problem with them either it’s just the cupcakes.
Question: My pound cake recipe calls for Parkay Stick margarine. Since the formula for Parkay Sticks changed, nothing I try has seemed to work, including unsalted butter. The texture is gummy and there is frequently a sticky streak in the middle of the cake. Suggestions?
Hi Karen, If you’ve tried butter and it doesn’t work, how about trying butter flavored Crisco?