For some, baking can seem intimidating. And rightfully so! Baking is a science, and one little hiccup can turn the end results into an inedible disaster. Even Ree Drummond, known for her go-to recipes like her famous chocolate sheet cake, admits, “Baked goods aren't my strong suit.” And yet, the Pioneer Woman prevails, and so can you!
There are several common baking mistakes that beginners make (and let’s be honest, even seasoned pros can make, too!). But if you know what they are and how to avoid them, your likelihood of success is greatly increased. And once that happens, your confidence will improve and so will your skill level.
Picture this: It’s your loved one’s birthday, and you present them with a cake made from scratch. Or maybe you want to spoil your mom on Mother’s Day with her favorite cookie recipe. Or perhaps you’re just craving some fresh muffins, and you don’t feel like running to the store. Whatever it may be, read through these common baking mistakes to avoid, and you will be well on your way to a homemade treat!
1. Not Reading the Recipe First
First and foremost, make sure you have all the necessary ingredients before you begin. But baking isn’t just about the right ingredients. It’s also about the correct timing and process. Often, there are periods of downtime written further down in the instructions that you need to consider, like chilling an icebox cake. You don’t want to start mixing your batter and then realize you don’t have enough eggs, or think you’ll be ready for your potluck and your pie isn’t set.
2. Not Preheating the Oven
There are very few recipes that don’t call for a preheated oven. Because ovens heat up at different rates, most standard recipes are developed to ensure all ingredients are properly mixed and at the right temperature to bake as intended at the specified heat. Placing items in an oven that is not properly heated will change the baking time and may even affect how certain chemical leaveners (like baking powder vs. baking soda) react.
This goes back to the first point about reading the instructions. Most modern recipes will list preheating the oven as the first step, but many older recipes may assume you already know to do so. They’ll sneak it in way down in the steps and say, “Bake in a preheated oven,” without calling it out earlier in the recipe. Oops! That’s why the reading first is key.
3. Measuring Ingredients Properly
This may be the most serious mistake to avoid of them all! Because baking is a science, every measurement is important to the outcome. The most accurate way to measure is by weight on a scale. But if you only have volume measurements (cups, teaspoons, etc.), make sure you level off the measuring cup or spoon straight across so it is filled properly. (The back of a butter knife works like a charm!)
4. Ignoring Ingredient Temperature
It’s safe to assume in a standard modern recipe that, unless mentioned otherwise, ingredients should be around room temperature. Butter is the most common ingredient that may stray from this instruction, particularly when chunks of cold butter contribute to the flakiness of the end product. Think: pie crust, biscuits, and scones. Again, read the recipe. A properly written one will tell you what state your butter should be in and will also advise when other ingredients like milk or cream should be cold, too.
5. Using Expired Ingredients
Similar to reading the recipe thoroughly and making sure you have all ingredients on hand before you begin, make sure everything is good to use. Check the labels to make sure nothing has expired, including your spices and your leaveners like baking soda, baking powder, and even eggs that lose potency when they’re old. Remember the mantra: When in doubt, throw it out.
6. Over- or Under-Mixing the Batter
Pay attention to the amount of time the recipe tells you to mix something and the cues to look for. For example, when creaming butter and sugar together, you don’t want them to just be combined. You actually want to incorporate air into the mixture, which is why the instructions give you a timeframe (example: three to five minutes) and a visual clue (light and fluffy).
On the other hand, overmixing, particularly at the stage where you’re adding the flour to delicate baked goods like cakes, can make the end result tough because you developed too much gluten. That is why the instructions will often read “until just combined” or advise you to use a low speed on your mixer. You can also overwhip egg whites and cream, causing them to break and lose the much-needed volume they provide. Again, use visual clues from the recipe, like soft or stiff peaks.
7. Skipping Ingredients or Instructions
Particularly when you’re making a recipe for the first time, don’t skip an ingredient just because you don’t have it or don’t want to use it. A good example? Salt! It won’t make your baked goods taste salty at all, but it will make them taste a bit bland because it’s actually a flavor enhancer. And don’t skip steps to save time. The process is written that way for a reason, whether it’s to help develop structure or flavor.
8. Under- or Overbaking
This can be tricky! Oven temperatures aren’t always accurate, which is why you’ll often see time ranges in the instructions, plus visual cues. For instance, cakes are done when a toothpick inserted comes out clean or with a few moist crumbs. Underbaking can cause the end result to sag or deflate, while overbaking will turn sweets into hockey pucks or burnt messes.
If you don’t know how well your oven works, check your baked goods on the earlier side of the suggested time range. Then check back every two minutes. You can always bake for longer, but you can’t get that time back if you overdo it!
9. Not Letting the Baked Goods Rest
Unless a recipe advises you to serve immediately, like a soufflé for instance, most baked goods need to cool. And that’s not just because you’ll burn the roof of your mouth off! Pie fillings will leak, cakes will crack, cookies will lose their shape, and flavors won’t fully develop. That built-in rest time allows baked goods to set up properly. You’ll be rewarded for your patience!
