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There are several sizes of eggs ranging from medium to jumbo, and they're all pretty different. For baking, most recipes call for large eggs, and using the wrong size egg can mess up the ratio of your baked goods. In general, if your recipe doesn't specify what size egg to use, use large eggs. Learn more about the different sizes of eggs here.
Wet and dry measuring cups don't measure things the same, and although the difference might be small, it can make a big difference in baking. Wet measuring cups should be used for things like oil, water, and anything else that's a liquid (including molasses, honey, and corn syrup) — and dry ones should be used for everything else (like flour and sugar).
Get a set of dry measuring cups for $7.99 and wet for $14.99.
Opening the oven door while baking might be tempting, but it can really mess up certain baked goods. Some sponge cakes, for example, are more prone to collapsing — so if you open the door, the sudden drop in temperature could cause your cake to sink.
If your recipe calls for room temperature butter or eggs, it's for a reason. Room temp butter creams and mixes with other ingredients easier — and room temp eggs whip easier (among other reasons). And unless your microwave has a soften function, don't stick your butter in it. It'll heat it from the inside-out and cause the butter to melt in the center. Instead, just stick your eggs and butter on the counter for 30 minutes before baking.
See how to quickly bring eggs to room temperature here, and how to quickly soften butter without melting it here.
Even though you set your oven to 350°F, it might not actually be heated to that temp — in fact, it might be so far off that it messes up your baked goods. To figure out if your oven is accurate, invest in an oven thermometer ($7.45 on Amazon) and hang it on the grates. It'll show you the exact temperature of your oven so you don't have to worry.
Listen, a warm cake + frosting don't mix. Even if your cake is just the slightest bit warm, it can still turn your fluffy frosting into a melted mess — so be patient and wait until it's completely cool to the touch.
See how to properly frost a cake here.
When you slice into a hot baked good, it steams — and steam is a sign that something's losing moisture. If you cut into baked goods while they're still hot, not only will it tear easier (for cakes), but you'll be "releasing the steam all at once" and dry it out — so just be patient and let 'em come to room temp before slicing.
Baking soda and baking powder aren't the same thing. Baking soda needs an acid (like lemon juice) to start working — and baking powder already contains an acid. Apart from making sure you use the right one, it's important to check the expiration dates on them. Both can loose their leavening power over time and cause your cake to come out flat. You can read more about the difference between the two here.
Creaming butter and sugar together isn't just about combining them, it's about adding air. A quick mixing isn't enough, and some recipes call for up to fix minutes of creaming — so don't rush it. If a recipe calls for creaming butter and sugar together until "light and fluffy," give it enough time until the color actually lightens — this is how you know air has been sufficiently incorporated. See how to do it here.
For most recipes, sifting is not necessary — but if a recipe specifically calls for you to do it, it's probably for a good reason. Lighter cakes benefit from sifted flour because it doesn't weight the batter down and keeps the cake airy. If you skip this step, some cakes can end up dense and flat.
Check out how to sift flour without a sifter here.
Most of the time, recipes can be doubled without a problem — but some recipes (usually cakes) don't work so well when scaled up or down. One option is to manually recalculate the amount of baking powder or soda to use (because it's not always as simple as doubling it), but this can get confusing. To be safe, simply make your recipe in two batches instead of doubling it. It might be more work, but it'll make sure it comes out perfect.
Sure, you can technically make anything without a mixer — but it's not always easy. Betty Crocker actually suggests beating batter for 150 strokes per minute by hand to supplement for an electric mixer, so it takes some serious arm muscle. If you attempt to make meringues by hand, just be prepared to whip for a looooong time.
Get an electric hand mixer on Amazon for $24.00.