I am not a professional baker who has complete knowledge of all dos and don’ts of all basic baking tips for beginners, but present here what I have learnt over the years. The whole point of this post is to help all those who love to bake or want to learn baking at home to enjoy home baked goodies occasionally.
Many of us have microwave with convection mode in our kitchen but we end up using it only for reheating food. Some of us got an OTG as a gift during marriage or marriage anniversary, but have no idea how to use it. Or probably tried to bake, and something went wrong, and OTG was packed and placed in the attic.
In this post of Basic Baking Tips, I have tried to include those simple tiny details where we get stuck in the beginning or during the preparation for baking bread, cake, cookies or pies.
There are already two posts in the blog based on basic baking tips related to breads and cookies. You can take a look at them also…
Basics of baking – Cookies (Tips and tricks on how to bake cookies)
Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)
I have tried to include a few points right from the basics in this post. I hope this post would help you to celebrate birthdays or anniversaries of your dear ones with simple home baked cake.
- Which kind of utensils are required for OTG and microwave for baking?
Baking in a microwave on convection mode is same as baking in an oven. So we can use metal tins. The most popular tins are aluminum ones. They are light weight and easy to maintain.
Important point to remember:
Don’t get confused with using these metal tins if you are cooking on MICRO mode. Micro mode is “microwave cooking” and metal tins will create spark there.
Don’t use plastic cookware while baking in a microwave on convection mode or OTG.
But silicon moulds are allowed for baking in OTG and in a microwave on convection mode.
There are a few specific recipes that can be followed to bake cake on Micro mode in a microwave. These recipes are helpful for those who don’t have ‘convection mode’ in their microwave. If following these recipes, use microwave-safe glass or plastic vessels.
2. I don’t have a microwave or oven? Can I bake on kitchen stove of gas top?
Yes, you can bake on kitchen stove. Take one heavy bottomed vessel (circumference should be bigger than your baking tin). Pour some sand or salt at the bottom of the vessel (so that bottom wouldn’t get burnt due to high heat), cover it and keep it for preheating on full heat for 5 minutes. Now keep a stand inside at the bottom and on this stand keep the ready baking tin with cake batter or a plate of cookies in it. Reduce the heat to medium and cover the lid of the vessel.
In case you are using cooker vessel to bake as it has heavy bottom, don’t use pressure while closing the lid. After 15 minutes, open the lid to check. Cake might have risen by now – close the lid again to get it completely baked until you see the edges are becoming slightly brown and cake is leaving the edges of the tin. Insert a toothpick or knife – if it comes out clean, cake is ready!!
Don’t bake in an empty vessel without adding salt or sand. The bottom will be burnt due to heat and the vessel metal might expand because of high flame.
Be quick to cover the lid while checking the cake after 15 minutes, else cake might sink due to the temperature change.
In one attempt you might not be able to get perfect cake. Don’t worry, it is just a matter of understanding when is the right time to shuffle the heat between high and medium.
3. How to check if cake is baked completely?
You set the timing as 30 minutes to bake a cake. Let the tin cool down once you take it out from the oven. You might find that cake has not baked properly once you slice it, leading to disappointment.
Once baking time is over, insert a toothpick or clean dry knife in the middle of the cake. If some wet batter gets stuck at your knife or toothpick, it indicates that cake is raw and needs more baking time. If toothpick or knife comes out clean, cake is ready!
If you feel that more baking will result in forming a thick dry crust on the top of the cake, just cover the top with aluminum foil and continue baking.
4. What is the correct method to measure ingredients?
There are two methods to measure ingredients.
Use weighing scale or measuring cups and spoons.
Using weighing scale gives you perfect measurements. There are different kinds in the market. Buy whichever your budget allows. Don’t invest in a very expensive one if you are just an occasional hobby baker.
Measuring wet ingredients on a weighing scale always give accurate result.
Measuring through cups and spoons is very popular, though it needs some points to keep in mind.
While measuring flour, granulated or powdered sugar, pour flour in cup directly from the bag or use a spoon or small bowl.
Don’t press the flour from your fingers if cup is overfilled.
Take one clean dry knife and remove that extra flour or sugar. Do the same for baking powder or baking soda.
5. Why did my cake sink?
There could be many reasons…
Recipe is not correct. You are not measuring ingredients properly. You didn’t check the expiry date and a few ingredients are expired. All ingredients were not on room temperature. Overmixing the batter could be the reason. Too much leavening agents can result in puffing up in the beginning and later sinking the cake.
But the most common reason is that we keep opening the door of our oven/ microwave out of curiosity to peep in to check how is it getting baked. Inside the oven there is a set temperature on which our cake is getting baked for a set period of time. But when we keep opening the door, this temperature gets disturbed and automatically this variation results in a sinking cake.
The most common rule is that don’t open oven door for the first 15 minutes, at least. In this period cake is rising in a set temperature. So don’t disturb that at all. Later, when rising is over, cake starts getting cooked and now structure is becoming strong. So my personal suggestion is to control your or your kid’s excitement for 20 minutes to be safe. But then later, just peep in and instantly close the door. Don’t let the outside cool air disturb the inside temperature.
- How to prepare cake/bread tin ?
Always oil grease and flour dust your cake tins. For bread and cookies only oiling is enough. Whenever you are starting preparation for baking a cake, first grease your cake with oil/ butter, followed by dusting it with flour. After dusting, tap the pan and remove the excess flour. At the bottom of the pan you can use parchment paper also. It is very helpful in not letting cakes/ cookies/ breads stick at the bottom of the pan.
7.When should I de-mould the cake/bread/cookies?
Don’t try to de-mould the cake/ cookies/ breads the moment you take them out of the oven/ microwave. Baked goods are very hot and soft once baking is over. After taking them out of the oven, keep the baking tin/ tray on a wired rack. Air circulation from all sides will help them cool down evenly. When you are able to hold the tin comfortably, run a knife around the edges of bread/ cake tin and de-mould carefully.
For cookies, wait till they cool down, otherwise they will break. During the process of cooling down, cookies become hard.
But at the same time don’t let the cake or bread stay in the tin for too long. Heat in the tin will create condensation and cake or bread will turn soggy from the bottom of the tin .
8. Settings of oven
Different types of ovens have different settings. So it is very important to know about the settings of your microwave or oven. If you are baking a cake in a small oven, temperature would be less compared to, if the same cake is baked in a bigger oven. A few frequent bakes will give you an idea how your oven works best for different recipes.
9. Is oven thermometer necessary?
If you are really interested in baking, buy one oven thermometer. Trust me, it is very useful. Sometimes after setting the oven at 160 degrees, when we open the door to keep the tin, the heat of the oven seems to be much more than 160. The display board of oven/microwave is showing 160 degrees but you can feel that it is somewhere near 180 or 200. Now here we can keep the oven thermometer inside the oven while setting the temperature and you will know whether the display board and thermometer reading are in a sync or not. If not, then its time to call the technician before burning or getting half baked stuff.
- Why manual book is important?
Never ever throw away Manual Book you get when you buy oven or microwave. As I have mentioned above that different types of ovens/ microwaves have their own settings. You might feel confident after the demo by a technician from the manufacturer, but you will need the book when you start using the equipment independently. So, always keep it along with your warranty card or in the shelf of your recipe books so that it can be easily found.
Well, I guess I have covered a lot of basic small doubts in this post. But if you still think some more should be included, please let me know. I will try to include them also here.
Hope you will find this post on Basic Baking Tips useful. Would love to hear from you all. Will soon try to come up with the next post and we will talk about some basic details related to different types of popular frostings in India.
44 thoughts on “Basic Baking Tips”
Very informative post Deeksha. Thanks for sharing these tips. So good to see your post after long. How have you been?
Thank you so much Radhika❤
Yes, it has been really a very long time. I was trying to keep my self busy with cakes, cookies. Whenever customers appreciated the taste, life was good!!
How are you doing? Hope all is well with still virus in the air this year also…
Beautiful and yummy cakes and biscuits, Deeksha. Thank you for sharing your lovely tips. Seeing after a long, long time. Hope all is good.
Thank you so much Kamal❤
All is well. Just keeping myself busy with learning new recipes for customers. Sometimes its a hit and sometimes not…
How are you and your husband doing? Still in Mumbai?
Always welcome dear Deeksha. Great to hear that. All good and we have not shifted yet will do so by March. Take care and stay safe 💗
Thanks you dear Kamal .You too stay safe and have a relaxed weekend☺
Welcome deeksha. You too stay safe and have a relaxing weekend 😊😊
Welcome back Deeksha. Hope you are doing good.
Thank you so much Rupali ❤ I am doing good. Hope you are also safe and sound around yourself.
Wonderful instructions, Deeksha. You may not be professional, I feel you could write a book about basic cooking techniques. Your instructions are always so clear and set out so well with the photos. Nice to see you again. 🙂
Awwwww, thanks you so much Lynette for your kind words ❤
I am so glad you found the post useful.
Hope you are doing well .Have a relaxed weekend☺
Welcome back, Deeksha. I wondered how you were doing.
Thank you for sharing these baking tips. I had no idea one could bake on a stovetop, learned a lot from your explanation.
Happy baking and best wishes,
so good to see you too and thank you so much for remembering me❤
I am doing good so far. How are you, hope everything is safe around you.
In India baked food is yet not very popular. So people don’t buy oven, neither they design their kitchen to keep one. Microwave is popular but again only for reheating.
Now everyone having a smart phone and due to virus scare wanted to do something different other than regular food. So many baked cakes on their stove top only instead buying from the market.
Despite all scary things in the air many good things also happened in the last two years. Maybe stovetop baking one of them.
Have a wonderful, safe and relaxed weekend!
I’m glad to hear you are doing well, Deeksha, as are we.
Thanks for adding another perspective to your post, I can see why people would have experimented with novel approaches to cooking and baking during the pandemic. You are right–some things that came out of the last two years were positive, and that is something to be grateful for.
Take take and stay well,
Good to see you back here, Deeksha! Hawa mein khushboo ki kami ho rahi thi 😀
Just the kind of post an aspiring baker needs.
Thank you so much Jaya❤
Apse kaha tha lekin post likhne mei thoda time lag gaya.
Your sweet words are spreading smile again and again on my face🥰😘
Bahut bahut dhanyavaad ☺
Mast raho, swasth raho!
Thanks for this valuable post, Deeksha! I really need this advice. Going to save and reread it carefully 🤗
Thank you so much❤
I am so glad that you found this post useful ☺
Excellent post, Deeksha! You have taken a lot of effort to explain the basics – a treasure trove for aspiring bakers!
Though I have been fortunate to be in touch with you elsewhere, your presence here is sorely missed because not many bakers give out perfect recipes like you do which can be trusted to actually work as described! 🙂
Thank you so much Narendra.
I guess each platform of social media has its own importance. But yes, as a member of bolgger community it is always so much fun to get connected here☺😊
I will keep trying to be active here as well.
By the way, your bread baking skills are amazing!!
Thank you; a compliment from you – a fantastic baker, and a successful entrepreneur at that – is much treasured! 🙂 I do keep trying something new now and then to keep myself sharp. 😄
Wow, Deeksha, that is a lot of useful information. I will keep this post tagged for reference! Thank you so much.
I am honoured☺😊
You are also very gifted … 🙂
Beautiful article ! Well tips! Thanks, sharing! 🙂☺💕🎉
You are always welcome Priti☺
I am glad that you found the post useful 😊
Very informative article and these tips are valuable for all bakers beginners and pro bakers . Love the tip of covering with aluminum foil to avoid drying !.
Thank you so much Nisha. I am glad you found those tips useful☺😊
Great instructions and tips Deeksha
Than you very much Sowmya☺😊
Happy to see you after long time. Indeed good tips for beginners like me😊
Thank you very much Syamala😊😊
This is such a thoughtful and useful post for beginners. You’ve addressed so many questions that people have. Very detailed and informative.
Padma, thank you very much❤
I am so glad that you have found the post useful ☺😊
greatly helpful tips! Thank you, Deeksha!
I usually measure ingredients by feeling… haha. Sometimes it doesn’t get accurate, but just fun.
Hi Oscar, long time… hope you are doing well.
For bread related bakes I also just go by the guess only. But can’t dare for cakes. Maybe because overall I started baking very late, and for personal use, bsking is still occasional. With customers can’t take chance. But yes I agree, going through guess work is a lot of fun😀
These are very useful tips. Very nice post ma’am👌👌🙏🌻
These are wonderful tips!!! Thank You, Deeksha!!! Cheers and happy cooking!!! 💖💖💖!
Thank you very much for visiting the blog and going through the post😊
Thank a lot😊