We asked Recipe Develop Holly if she could share her baking wisdom and confirm whether these baking myths are fact or fiction!
Baking is an art but it's also a science and that's why you need to do certain things as explained in recipes. But then there are some things we're told to do, or not as the case may be, that they make us think, 'really?'. That's where we come in - to help bust those myths. Are you ready? Here we go!
TRUTH - You really do and no it's not! It's one of THE most important things about baking to make sure you get the best result. And it's worth knowing that kitchen scales tend to give more accurate results than measuring spoons and cups, though these can be pretty and cute to use!
TRUTH - No, you shouldn't! Ingredients blend faster and easier when you mix them separately. And you'll get a better batter as the ingredients break up and spread out more evenly.
TRUTH - A little peak won't hurt but it's important to keep the temperature stable, so don't go throwing the door open and leaving it there while you have a good look inside - you'll let too much heat out and that may well damage your masterpiece.
TRUTH - These are really important ingredients in baking and have a use-by limit too, usually a year for powder, soda will last longer. Their efficiency then reduces, though a good trick to test if it's still OK to use is to mix a spoonful in a glass of water and if you see bubbles, it should be fine.
TRUTH - If your recipe says it's fine to, then go for it. If it doesn't, then it means it, so rein in any impatience if you want the best bakes. There's a good reason you should get them all to the same temperature before mixing and that is they'll combine more easily and you'll get the perfect texture.
TRUTH - Yes, sugar adds sweetness but it also gives cakes and bakes their golden colour and irresistible aroma. It also helps with making cakes rise.
Do you know of any myths that you'd like answered by our Recipe Development team? Leave them in the comments below and we'll get back to you!
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