Baking can get messy, but it doesn’t have to be complicated. Even professional bakers follow just a few simple rules to make their cakes fluffy and their brownies moist. Here are some techniques the pros use that will make your baked goods taste delicious:

Preheat
Ovens need to be hot to bake food properly. Unless otherwise stated in the recipe, turn your oven on to the temperature your baked goods are meant to bake at and use the fan-forced setting. If your oven does not have that setting, set the temperature to about 50’F higher than the recipe states.

Prepare
If you find that your cake falls apart as you try to get it out of the tin, it might be because you didn’t prepare your baking dish properly. Use parchment paper for flat trays and rub butter on the sides of pans. You could also invest in silicon mats and dishes if you do not want to use parchment paper and butter every time.

Measure Accurately
Baking is more of a science than general cooking is, which is why it is crucial to adhere to the ratios of ingredients in a recipe exactly. That may be why many people consider themselves better cooks than bakers. The most accurate way to measure ingredients is by using a digital scale. It is also much easier than using several cups and spoons.

Creaming Butter and Sugar
This is done to incorporate air into baked goods to make them fluffier and lighter. You should start by using butter that is softened instead of butter that is straight out of the fridge. If you forgot to take it out of the fridge, you could always chop it into smaller pieces so that it softens quicker.

Melting Chocolate
Break up large pieces of chocolate and put it in a microwave-safe bowl. Take it out every 30 seconds to stir it and keep heating it up until it is melted. Be careful if you want to heat your chocolate over the stove as high temperatures can cause it to burn. Have it on a low heat and remove it every 30 seconds. You can also use hot cream or butter to melt the chocolate by pouring it over if the recipe asks for it.

Rubbing Butter into Flour
The best way to get a light, the crisp pastry is by coating as many flour particles as you can with butter. You can do this by pulsing a food processor or using your fingertips to pick up pinches of butter and flour to rub them together. The mixture is ready when it looks like coarse bread crumbs. You don’t want the butter to melt while you do this so be sure to start with cold butter.

While most of us are capable of making delicious desserts, we don’t necessarily have the time to. Call Casa Romana Sweets instead, and we can cater your event with tasty, homemade treats for your guests.


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