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Excellent Cooking Tips and Suggestions in Cooking Measurements in getting those Cake Recipes and Pastry Recipes Perfect

I just wanted to jot down some great Baking Tips and Cooking Tips in making your favorite cake recipes or pastry recipes easier. Fantastic cooking hints, suggestions and cooking measurements for excellent end results that are absolutely rewarding any of the Baking Recipes.

Living at a higher elevation, usually above 3500 feet (or 1000 meters) sometimes can be a bit tricky with the oven when you are busy baking one of your favorite cake recipes. You may need make some adjustments like adding a bit more dry ingredients and using a higher oven temperature.

The most important in baking tips would be cooking measurements. They really aren't that hard to understand in most of the baking recipes, if one of your cake recipes calls for a pinch of something, it literally means just that. For those of you who like the actual amount, that pinch usually equals about 1/16 of a teaspoon. A pinch is smaller than a dash so if you need a dash, this would equal just short of 1/8 of a teaspoon. Don't worry, pinches and dashes are usually table salt and most everyone is familiar with that ingredient and are usually added to baking recipes or cake recipes to our own taste.

Dry ingredients in baking recipes usually should be measured over a mixing bowl or one of your large measuring cups. I've had a couple of oopsy-daisy accidents when a lid has come off of something or all of a sudden everything comes pouring out into your bowl that has your ingredients already measured for one of your perfect cake recipes..YIKES!

Most baking recipes or pastry recipes these days though are pretty clear on what they are referring to. There are still some baking recipes that have those odd little words in there, like the word scant. Scant means a little bit less than what your recipe is calling for, meaning just less than say a 1/2 cup, and of course heaping would be slightly more or overflowing. Got it... yes I know, it can get confusing!

Granulated sugar or white sugar doesn't need too much attention, usually only the icing sugar or also known as confectioners sugar. A suggestion in baking tips when you don't have a sifter on hand, a handy alternative would be to use just a plain old wire sieve into a bowl. This is one of my favorites when I'm going to make on of my Cake Recipes.

In baking tips with the liquids I usually eyeball the amount and line the liquid up with the line on the measuring cup. With semi liquid ingredients like sour cream, mayo or yogurt I just scoop it right out of their containers with a spoon into measuring cups and level off with a knife, I like to bang the cup gently on the counter to get out those air bubbles. Easy!

Another great suggestion in cooking measurements when using butter, shortening or margarine, measurements are marked right on the packages. You can also just scoop into a measuring cup, level off with a knife, make sure it's softened to room temperature though before trying this one out. Another way is using the water method, this one is an oldie and I remember my Grandma using this one. I bet you're scratching your head right now aren't you. This method is when a baking recipe calls for lets say 1/2 a cup of butter, you fill one of your glass measuring cups with 1/2 cup cold water and add the butter until your line is at the 1 cup mark. Pretty nifty little trick if you don't have that paper to measure with.

Baking tips for chopping, dicing, or mincing are pretty easy these days. You can pretty much get it pre-done in packages already prepared in either a package or a jar. All you have to do is add it to you bowl of ingredients filling your measuring-cup to the top and you're done! For those of us who have herb gardens or vegetable gardens just get out the chopping knife, wash, cut and measure, simple!

Here are some easy to remember Baking Tips for extras goodies in Cooking Tips for excellent Baking Recipes.

1 tablespoon = 3 teaspoons

1 cup = 16 tablespoon = 8 ounces

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

1 pint = 2 cups = 16 ounces

1 quart = 4 cups (2 pints) = 32 ounces

1 gallon = 4 quarts

1 pound = 16 ounces

1/2 pound = 8 ounces

1/4 pound = 4 ounces

Something to remember is that a pint is 16 ounces of volume A pound is 16 ounces of weight. Keeping in mind that the two aren't equivalent.

Are you doubling a recipe? This is easy, all you have to do is put in two of each measurement.

What if you need to divide a recipe in half? Here are some measurements that may help:

1/8 teaspoon = a dash

1 tablespoon = 1 1/2 teaspoons

1/4 cup = 2 tablespoons

1/3 cup = 2 tablespoons + 2 teaspoons

3/4 cup = 6 tablespoons

Be confident, have fun and bake up a storm with some great pastry recipes, cake recipes or any one of your favorites in baking recipes! Happy Baking!

The Joy of Cooking and More Baking Tips...

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