20 baking hacks

20 best baking hacks to get you from newbie to star baker in no time!

20 Best baking hacks to make you a star baker in no time. Over the years I have found myself in some baking messes. Burnt cookies, stuck cakes or an empty store cupboard, I’ve been through it all. In fact over the years I’ve found that my best baking strength is fixing problems. Actually I think my best life skill is fixing problems. You see I’m incredibly clumsy, I forget to take the butter out of the fridge to warm up, I forget to put my hearing aids in and don’t hear the oven timer and I regularly forget to buy ingredients leaving me lacking when I go to bake something. This is where my 20 best baking hacks comes in.

Subsequently over the years I have developed a whole host of tips and tricks to get me through any baking issue that can arise. These are my 20 best baking hacks. Of course these tips and tricks wont fix an absolute disaster, sometimes you need to know when you should throw in the towel and start again. However, these 20 best baking hacks will help remedy those little oops moments and help you to get the best out of your bakes.

1. Quickly ripen bananas


First up on my 20 best baking hacks is bananas. If you find yourself wanting to make banana bread or a banana cream pie but don’t have any over-ripe bananas to use, you can speed up the ripening process easily and quickly. Just pop your bananas in the oven at 150C for 40 minutes until the skins are black and use as normal. I usually pop any over ripe bananas in a zip lock bag and into the freezer for use later but if you’re ever in a pinch just pop your bananas into the oven.

2. Room temperature eggs

Most recipes call for room temperature ingredients and if you’re like me and forget to take your ingredients out of the fridge. I have an easy fix to bring you’re eggs up to room temperature. Simply place some warm water into a heat proof jug and pop your eggs in for 10 minutes until they feel warm to the touch. Use them as normal and you have the perfect room temperature eggs.

eggs

3. Room temperature butter

Speaking of forgetting to take ingredients out of the fridge, butter is my personal adversary. I don’t know why I don’t just keep it in the cupboard because I never remember to take it out of the fridge. There are two ways to warm up cold butter. Pop it in the microwave for 15 seconds then transfer it to a zip lock bag and hit it with a rolling pin. Then simply scoop out the butter. Alternatively you can grab a pyrex glass, I usually use a large measuring cup. You need something that can hold boiling water. Fill the glass with boiling water and leave for a few minutes then empty the lass and put it over the butter upside down. The heat from the glass should only take 5-10 minutes to soften the butter.

butter

4.Use your grater

When making a recipe that calls for cubed butter to be rubbed into flour, grating the butter instead of cubing it makes the process a great deal quicker. Simply grab your box grater and go for it, straight into the flour. It then takes next to no time to rub the butter in. This method works wonders for shortcrust pastry or crumbles.

grater

5. Burnt cookie remedy

Speaking of graters they come in handy for all sorts of problems. If you have burnt the bottom of your cookies or even a cake simply whip your grater out, a microplane is best but the smallest side of a box grater works too. Rub the grater on the burnt cookie until all traces of burn has disappeared! Almost like magic!

6. Make your own icing sugar 

Ran out of icing sugar? Can’t get to the shop? Just make your own. Icing sugar or powdered sugar is simply granulated sugar that has been ground finely so why not do it at home. Just throw a cup of icing sugar into your blender along with a tablespoon of cornflour and pulse until you have a fine powder. I find myself using this one all the time, I always forget to buy powdered sugar. For some reason I always just assume I have it in the cupboard. I find it best to use a blender rather than a food processor but both work.

sugar

7. Easier Measuring 

If you find yourself measuring honey or molasses and dread trying to get all of the sticky substance out of the measuring cup after fear not I have the answer. I find that non stick cooking spray is the most useful thing in the kitchen cupboards. Simply give your measuring spoons or cups a light coat before you measure your sticky ingredient and it will slide out no problem. If you don’t have non stick cooking spray just give your measuring spoons a quick coating with oil works like a charm.

measuring

8. How to make fluffier whipped cream 

If your wanting to make the fluffiest whipped cream that has impressively stiff peaks you simply need to keep everything cool. Make sure your cream has been thoroughly cooled in the fridge before you whip it. But if you take things a step further you will be achieving the perfect whipped cream in no time. Pop your bowl and mixer attachments in the fridge for 30 min before you whip the cream to keep everything as cold as possible and you’ll have the fluffiest whipped cream with the stiffest peaks.

9. Perfect sized cupcakes and cookies 

If you struggle to get your cupcakes and cookies measured evenly I have the perfect hack. An ice cream scoop! Simply spray an ice cream scoop with non stick cookie spray and use it to scoop out your batter. You’ll have perfectly even sized cookies and cupcakes every time. Don’t forget the non stick spray, you’ll want all of the batter out of the scoop every time to keep things even. You can buy ice cream scoops in various different sizes online so that you have a size for every cookie. You can have a look at them here.

cupcakes

10. Easier cake slicing

Half way though my 20 best baking hacks. Have you ever made the most glorious cake, cheesecake or tray of brownies only to ruin it when it comes to slicing it. The trick to getting a prefect slice is to use a hot knife. Grab a heat proof jug and fill with boiling water simply place your knife in the water for a few seconds to heat up and you knife will slide through your cake like butter. If you making a lot of slices just keep popping you knife back into the water to heat it up.

cheesecake

11. Out of buttermilk? 

If you’re out of buttermilk you can easily make your own. Up until recently I could never find buttermilk in the supermarket here in the UK so I’ve been using this hack for years. To make a buttermilk substitute just measure out the same amount of milk and add a tablespoon of lemon juice. Leave the mixture to one side for 5-10 minutes to let the magic happen and after 10 minutes you will have a thick, sightly acidic buttermilk substitute. You’ll never have to run out to the shop again.

12. Out of piping bags?

This is another one I always seem to be out of. Especially if I haven’t made it to Hobbycraft in a while to grab my favourite piping bags. If you regularly buy piping bags from the supermarket in those packs of 20 you’ll know that your ALWAYS running out. They tend to break easily so I’m always running out. In a pinch you can use a zip lock bag in place of a piping bag. Just snip off one of the bottom corners pop in a nozzle, fill with icing and seal up. It’s not ideal but in a pinch its your best option.

13. Fill piping bags with ease 

Speaking of piping bags. Do you ever find it difficult to fill them? The easiest way to fill a piping bag is to pop the bag into a tall glass and fold the top over the glass, the bag will stay in place whilst you fill it. You can then take the sides of the piping bag from off the glass and lift the piping bag out with no mess.

14. Get more out of a lemon

If your recipe calls for the juice of a lemon or any citrus fruit really to get the most out of it simply pop it in the microwave. To get the most juice out, place your fruit on your work surface and roll it firmly with your palm this bursts some of the juice out of the fruit. To take things further simply give the lemon, lime or orange a 10-15 second blast in the microwave. You can then slice the fruit in half and squeeze out all of the juice. The heat will make this easier to do.

lemon

15. Hard brown sugar?

If you’ve ever left your brown sugar in the cupboard to long I feel your pain. If your soft brown sugar is now anything but I have a simple remedy to soften it in no time. Simply pop it into a microwave safe bowl and thoroughly wet a paper towel. Place the wet paper towel over the sugar and microwave it for 20 seconds. Take it out of the microwave, remove the paper towel and give the sugar a stir. It should be as soft as the day you bought it.

16. Keep it soft

Now that you’ve got your brown sugar soft you need to keep it like that. The easiest way to keep brown sugar soft is to store it with a slice of bread. The sugar will absorb the moisture from the bread and stay soft. Change the bread regularly so it doesn’t go mouldy if you plan to store it for a long time.

brown sugar

17. Another use for bread

Slices of bread are very useful when storing food. If you want to keep a cake moist simply store it with a slice of bread. A cake you have already iced and sliced can be kept moist by using a cocktail stick to secure a slice of bread to the sliced end of the cake. If you are pre making cake to ice the next day, simply place a slice of bread on top of the cake and cling wrap the whole thing. The cake should have absorbed the moisture from the bread when you come to ice it.

18. Avoid bubbles in batter

To easily remove bubbles from your cake batter or baked cheesecakes simply bang your cake pans! Fill your cake pans with your batter and give it a few really hard bangs on the counter top. This should dislodge any trapped air bubbles, the force of the bag shoots them up to the top where they pop. This gives you a wonderfully even bake. This technique is especially good with baked cheesecake where you don’t want any large air bubbles to spoil your silky texture.

19. How to avoid burnt cake edges

You know the deal, you’ve baked a beautiful cake but the inside isn’t quite baked. You can see that the edges are starting to burn and you’re powerless to do anything about it. Next time your baking a particularly deep cake keep the heat off the sides of the cake and therefore stop the sides burning before the cake has cooked through. Keep the heat off the sides by thoroughly soaking a tea towel, folding it length-ways to the width of the cake pan and wrap it round the whole pan. Simply bake as normal. This keeps the majority of the heat away from the sides and prevents burning.

20. Avoid splatter 

When using a stand alone mixer, they often come with a splatter guard but what do you do when you need to use a hand whisk? This is where a pack of paper plates comes in handy. Heep a pack of cheap plain paper plates in your cupboard for times just like this. Simply poke your whisks through the paper plate before you insert them into the hand mixer. Then the plate catches the splatters and saves your counter tops and walls from cake batter splashes.

We’ve come to the end of my 20 best baking hacks. If you think I’ve missed any hacks let me know in the comments. I want to hear your baking hacks!

Shop 20 best baking hacks

And there you have it, my 20 best baking hacks. If you have any you think I’ve missed let me know in the comments! Don’t forget to show me your bakes by tagging @whatseatingmanchester in your social media post.

For more baking inspiration check out my baking 101 posts.

Sarah xx

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