Adding 1 teaspoon of cornstarch to your cookie recipe will make softer cookies. Also using more brown sugar than white sugar, will make a chewier cookie. 🍪☺️🙏✝️ 🇺🇸
The simplest explanation is this - sugar is considered a wet ingredient while baking as it dissolves and turns into a liquid state while baking in the oven or when receiving heat if making caramel on the hob or stove top.
@@mickywilliams3201 If you have a sugar bowl on your counter or table that's not her medically sealed, you'll notice that it forms a bit of a crust on the top that you got to break through and it cleans to your spoon even if the spoon has not been dipped in your tea or coffee. It definitely sucks up water.
Started to bake today using your channel. Just now baked a cake for the very first time ever watching one of your video and it turned out as a professional cake. Cant believe!!!. I got encouraged that I can be professional too. I really have an urge to start baking but I wanted a guide and glad I found you 😍❤️ thank you so much. Please keep making these useful videos. I really appreciate it
Little bits of information? You gave us a hole encyclopedia that we all needed before we started baking. This is going to be a fantastic channel. I've been watching Benjamin the baker who is fantastic but he never mentioned these tips about the oven. Or the sugar. I'm subscribing! I also like your delivery which is just fact-based and you're not putting on makeup in a picture in picture over it.
More videos like this please. It'd be great if you could share with us all your baking fails in a few short videos to save us from making the same mistakes. Thank you so much for your great recipes ❤
Excellent tips! Thank you MK. I recently started brushing my egg wash on the top crust of pies before I put them on the pie, right after I finish rolling it out. It allows me to get even coverage without any puddles. Not a cake tip, but baking nonetheless lol.
Great tips. Thank you for sharing with us. I have never knew that the sugar is wet ingredient 😮. Also u made me more vigilant about thebaking temperature and timings. Thanks again lovely 😊
Hah I learned about substituting white with brown sugar the other week while making a basic pound cake. It was a noticeable difference. It didn’t rise as much, but still tasted pretty good.
I know I'm 1 year late..but i just wanna say that I'm following all your videos titled "baking mistakes" because it actually makes sense to me!They were much much needed tips that actually made me think!!You present in a way that actually makes it super easy to understand❤ I've watched videos of others but none were as helpful as yours cuz I actually listened and made sure to correct it at the time of baking!!!THANK YOU>3
I’m 65 & have been baking most of those years, but this is the very first time I’ve come across the notion of sugar as a wet ingredient. In fact, most of the sponge cakes I make call in the recipe for butter & sugar to be beaten together before anything else. I’m intrigued.
@@SuperWoodyboy it's a wet ingredient, because it melts. If you put sugar on the stove it'll melt and turn to caramel. If you put flour it'll toast. See the difference?
I think it all depends on the recipe, sometimes I combine sugar with the flour and other dry ingredients and sometimes it gets creamed with butter, or beaten with eggs
I love these tips!!As a home baker tis information is really helpful.I only started following your channel a week ago and i love it!!Thanks for sharing
I never knew sugar was a wet ingredient, I've just always thought it was an exception to the rule and to add it with wet ingredients to break down the granules. Thanks for teaching me today! When I use convection my oven automatically reduces the temperature for me. I didn't realize why until today! 😅
wow this helps so much! ive always used an electric oven where the heat comes from the bottom and top. i moved homes recently and am now using a fire oven where the heat is only at the top with a fan. ive struggled baking anything bc the bottom would always over cook! these tips help so much!!
Thank you SO MUCH for spelling out these rarely known baking facts -- you've just earned a new subscriber! Just finding out the temperature difference needed between convection and conventional ovens is well worth it, but the other advice makes this even more essential for every aspiring baker to watch.
baking tip I learned- use european butter when baking. All grocery stores have it. Irish or dainish butter works great. It has a higher milk fat % and is more stable at higher heats so it doesnt burn as easy.
Ooooo i seeee..... thats what oven fan is for ❤❤❤❤ Oh girl!! I love you for such educational video ❤ may Allah bless you with the best of everything in both worlds aameeen
Hi Maryam. Love your videos and recipes. This is a very informative video. Would definitely like to get more information like this. Thank you so much God bless.
On convection ovens: mine adjusts the temperature automatically. So if I set it at 425F convection, it adjusts the heat to 400F on its own. If you have a convection oven, it’s worth checking whether you need to adjust the temp or whether your oven is already doing it without you knowing.
MK your channel is no.1! So simple and educational ❤ Question: I have a fan assisted air fryer oven in which I usually bake. May I ask your opinion/advice on this please?
Great info to know. 🙌 Could you perhaps do a recipe to yeid a higher and firmer cake(choc & vanilla) for layering. Another would be on how to adjust your recipe for larger cake 10" & 12". Thank you, would be much appreciated.
Great information you are providing ! One issue you did not mention between brown and white sugar, which suprised me ! That is volume and weight. I live in Canada but grew up in the UK. I prefer to cook using weight for ingedients but of course here we deal with both imperial and US volumes and the demon Cup measurement. With the grain size and moisture being different for both types of sugar, how does that affect users of volume or weight measures ? And also the level of sweetness desired ?
Oh my gosh ! Never knew about sugar being a wet ingredient! I have been reducing the sugar content of some recipes for my diabetic father and now I know what they were always on the dry side!!!
I live in India and use a microwave that also acts as a grill and oven. It’s not fan assisted. One thing I notice while baking anything in general is that the back left corner is more brown than the other corners, so most heat is given off there. How do I stop this and evenly bake stuff?
Oh my goodness who's where the most excellent tips ever you totally explain the difference between the convection of an and a conventional oven I totally get it now that's why my cake takes so long,ok tha k you 4 ur useful tips.
Great tips, thank you MK. So i ve realised now, i have a conventional oven because if i m baking and use the below tray those cakes usually cook much faster. I m limited in terms of cake baking as i can use the centre rack!
Thank you for this info. I will have to try a convection oven next time I bake. Also, if I’m not concerned about the color of my cake (say, I’m doing a chocolate cake), can I use 100% brown sugar, or should I do 1/2 brown and 1/2 white sugar?
So if you use brown sugar, do you reduce any of the other wet ingredients to make up for the added moisture and improve the texture of the final product?
Hi dear, tq for the info. Mine about the temp😅. Keep rocking. Recently I baked your chocolate cake for my son's birthday which your husband loves was awesome.😊
I find you quite charming! I wonder if you could talk a bit about stirring in flour as opposed to beating it into the batter. I have always tried to bake scratch cakes that are as moist & tender as box cakes.
Thank you for the great videos, recipes and information.. I used to bake a simple cake years ago but when I started baking it again now I'm suffering from a moist top every time.. And it's happening with this recipe only.. Can you please give me a tip?
If sugar its a wet ingridient due to its moisture retention and gel like texture while cooking, does starch is too? Same principles, it retainn and adds moisture, and while cooking it shifts to a gel alike consistency 🤔
I made ur recipe cake with curds and it was just awesome , really tasty ,it came out really well ❤️, thank you for your recipe, keep the good work onn ❤
thank you so very much. but when I used Cake gel, my cake raised but then sank and gave a thin layer of cake. i baked it in microwave. was it due to rays??
One caveat I’d like to add when baking cupcakes in a convection oven. When I did that, the tops of the cupcakes were blown sideways by the fan. Still edible but not very pretty, lol. Idk if there’s a way to avoid that other than simply not using the convection setting (which was my fix) but that result is very unsatisfactory!
I have an old school gas oven which works by lighting up the oven like a stove for both the bottom and the grill. How would that work for cakes? I usually put mine in middle rack and have medium flame.
What are some baking tips you didn't know about until recently?! 🙈
Blog Post: cakesbymk.com/recipe/3-baking-tips-you-probably-didnt-know/
If you bake it, they will come! 😁
@@heidid5275 😉 Cute answer.
Adding 1 teaspoon of cornstarch to your cookie recipe will make softer cookies. Also using more brown sugar than white sugar, will make a chewier cookie. 🍪☺️🙏✝️ 🇺🇸
Hi MK. Thanks gor your video
I have noticed you sounded like Natasha.
Pls can you give us receipts of all your cakes in kilo. Thank you
I've been baking for 32yrs and even i didn't realise that sugar is a wet ingredients. Thankyou and keep your videos coming as they are great😊
So glad you found the information helpful Melissa! I am honoured to have an experienced baker like yourself on my page, thank you for being here! :)
It is both a wet and dry ingredients.
Isn't icing sugar a dry ingredient and granulated sugar a wet ingredient🤔
The simplest explanation is this - sugar is considered a wet ingredient while baking as it dissolves and turns into a liquid state while baking in the oven or when receiving heat if making caramel on the hob or stove top.
@@mickywilliams3201 If you have a sugar bowl on your counter or table that's not her medically sealed, you'll notice that it forms a bit of a crust on the top that you got to break through and it cleans to your spoon even if the spoon has not been dipped in your tea or coffee. It definitely sucks up water.
You presenting skills are top notch. You have a natural and affable personality that doesnt seem pretentious or forced. Keep up the great work.
I've always known to add sugar at the start with the wet ingredients, but I never really thought about the WHY. This explains so much!
Same but I just did it because that is how I saw my elders do it. Now I know the theory.
I first start whipping sugar with egg white, coz I like the fluffiness effect, then other wet ingreds 😂
Very soon this channel is going to become Sweet Spot for every beginner and veteran baker🎉🎉😊
Thank you..helpful and I’m going to be 70 years old.. you learn something new everyday… great tips
My late Mom use to say: life is a school...how true❤
Started to bake today using your channel. Just now baked a cake for the very first time ever watching one of your video and it turned out as a professional cake. Cant believe!!!. I got encouraged that I can be professional too. I really have an urge to start baking but I wanted a guide and glad I found you 😍❤️ thank you so much. Please keep making these useful videos. I really appreciate it
Little bits of information? You gave us a hole encyclopedia that we all needed before we started baking. This is going to be a fantastic channel. I've been watching Benjamin the baker who is fantastic but he never mentioned these tips about the oven. Or the sugar. I'm subscribing! I also like your delivery which is just fact-based and you're not putting on makeup in a picture in picture over it.
Amazing thanks
0:28 1. difference between conventional and convection ovens
2:18 2. effects of fridge on cakes
3:40 3. difference between white and brown sugar
Thanks!
Yes, thanks!
They all need to do the signs.. especially the one that lets them in the club: the pyramid one.
Sad world. God help us all.
You are a great teacher. So many TH-cam videos feature cooks who aren’t as thorough as you are. Thank you!
More videos like this please.
It'd be great if you could share with us all your baking fails in a few short videos to save us from making the same mistakes. Thank you so much for your great recipes ❤
Excellent tips! Thank you MK. I recently started brushing my egg wash on the top crust of pies before I put them on the pie, right after I finish rolling it out. It allows me to get even coverage without any puddles. Not a cake tip, but baking nonetheless lol.
Great tips. Thank you for sharing with us. I have never knew that the sugar is wet ingredient 😮. Also u made me more vigilant about thebaking temperature and timings. Thanks again lovely 😊
Hah I learned about substituting white with brown sugar the other week while making a basic pound cake. It was a noticeable difference. It didn’t rise as much, but still tasted pretty good.
Wow! I have been baking for a long time, but never knew these tips that you are sharing. Thank you so much. ❤❤
I know I'm 1 year late..but i just wanna say that I'm following all your videos titled "baking mistakes" because it actually makes sense to me!They were much much needed tips that actually made me think!!You present in a way that actually makes it super easy to understand❤ I've watched videos of others but none were as helpful as yours cuz I actually listened and made sure to correct it at the time of baking!!!THANK YOU>3
I’m 65 & have been baking most of those years, but this is the very first time I’ve come across the notion of sugar as a wet ingredient. In fact, most of the sponge cakes I make call in the recipe for butter & sugar to be beaten together before anything else. I’m intrigued.
I'm pretty sure butter is also considered a wet ingredient.
It's Not...all bs
@@SuperWoodyboy it's a wet ingredient, because it melts. If you put sugar on the stove it'll melt and turn to caramel. If you put flour it'll toast. See the difference?
I think it all depends on the recipe, sometimes I combine sugar with the flour and other dry ingredients and sometimes it gets creamed with butter, or beaten with eggs
Very helpful thanks! I am 69 but have only been baking a few years. A wonderful adventure!
I love these tips!!As a home baker tis information is really helpful.I only started following your channel a week ago and i love it!!Thanks for sharing
I never knew sugar was a wet ingredient, I've just always thought it was an exception to the rule and to add it with wet ingredients to break down the granules. Thanks for teaching me today! When I use convection my oven automatically reduces the temperature for me. I didn't realize why until today! 😅
I literally used to think the same thing about the sugar haha!!
Well we're are lucky to have you around for all the tips that we would ever need
What you have shared is really important for all the bakers especially homebakers..
Thank you so much ❤
Wonderful information, I really didn't know the sugar is a wet ingredient, thank you for all your videos, help us all a lot 🥰👌🏻
wow this helps so much! ive always used an electric oven where the heat comes from the bottom and top. i moved homes recently and am now using a fire oven where the heat is only at the top with a fan. ive struggled baking anything bc the bottom would always over cook! these tips help so much!!
This explains why my gluten free cake stayed soft when I covered it with buttercream. Sugar is like a preservative 🌹💗🌹
Ingenious! Thank you so much for the sharing! You are awesome!
Thank you SO MUCH for spelling out these rarely known baking facts -- you've just earned a new subscriber! Just finding out the temperature difference needed between convection and conventional ovens is well worth it, but the other advice makes this even more essential for every aspiring baker to watch.
baking tip I learned- use european butter when baking. All grocery stores have it. Irish or dainish butter works great. It has a higher milk fat % and is more stable at higher heats so it doesnt burn as easy.
Does it improve the taste of your bake goods
@@sweettreatsoverload4296 it does by a very wide margin!
Thank you for all you do, you are the reason i summon courage to start my baking career & it’s been beautiful having those sweets to eat😋
Very helpful. I'm persevering with intent to be a baker that I'm proud of.
You are so knowledgeable and talented!! This is great information, and I thank you!
Thank you so much! I am glad I found your channel , yes more videos please
Very informative video with useful tips! Really like how you present yourself, looking forward to your other videos.
Thank you very much! So well-spoken and intelligent, thanks! May God care for you and your households!
Ooooo i seeee..... thats what oven fan is for ❤❤❤❤
Oh girl!!
I love you for such educational video ❤ may Allah bless you with the best of everything in both worlds aameeen
Your cakes are amazing! They're my "go to" recipes. Ty!
Keep up the good work 👏 i have baked almost all of the cakes u have posted and trust me 💯 delicious and moist !! Thank you soo much
Thank you so much, that was really an informative video, do make more such videos. It would be really helpful
I already know all of these but this is a very nice video for beginners 😁, awesome!
Thank you MK for your great videos. Your cakes are phenomenal. Would you please consider making a coffee flavoured sponge cake for us?
Hi Maryam. Love your videos and recipes. This is a very informative video. Would definitely like to get more information like this. Thank you so much God bless.
Thanks so much for your baking tips. I will remember these when I bake next 😊
Thank you so much for such great tips and advice that is so honest. Thank you!!
On convection ovens: mine adjusts the temperature automatically. So if I set it at 425F convection, it adjusts the heat to 400F on its own. If you have a convection oven, it’s worth checking whether you need to adjust the temp or whether your oven is already doing it without you knowing.
MK your channel is no.1! So simple and educational ❤ Question: I have a fan assisted air fryer oven in which I usually bake. May I ask your opinion/advice on this please?
Great info to know. 🙌 Could you perhaps do a recipe to yeid a higher and firmer cake(choc & vanilla) for layering.
Another would be on how to adjust your recipe for larger cake 10" & 12". Thank you, would be much appreciated.
Glad you found the information helpful Charmaine! :) Will keep your requests in mind for future videos :)
Great information you are providing ! One issue you did not mention between brown and white sugar, which suprised me ! That is volume and weight. I live in Canada but grew up in the UK. I prefer to cook using weight for ingedients but of course here we deal with both imperial and US volumes and the demon Cup measurement.
With the grain size and moisture being different for both types of sugar, how does that affect users of volume or weight measures ? And also the level of sweetness desired ?
Oh my gosh ! Never knew about sugar being a wet ingredient! I have been reducing the sugar content of some recipes for my diabetic father and now I know what they were always on the dry side!!!
I’m so excited to try my recipe with sugar as a wet ingredient. Thank you.
Lovely advices from a loverly lady. Thanks.
Thank you for these reminders and pointers to achieve good cake.
Your cakes are amazing. Thank you for the tips.👍🏽
I live in India and use a microwave that also acts as a grill and oven. It’s not fan assisted. One thing I notice while baking anything in general is that the back left corner is more brown than the other corners, so most heat is given off there. How do I stop this and evenly bake stuff?
U got me there with the sugar. Thanks ❤
Oh my goodness who's where the most excellent tips ever you totally explain the difference between the convection of an and a conventional oven I totally get it now that's why my cake takes so long,ok tha k you 4 ur useful tips.
You're so welcome Lisa! So glad you found the information helpful :)
Great tips, thank you MK. So i ve realised now, i have a conventional oven because if i m baking and use the below tray those cakes usually cook much faster. I m limited in terms of cake baking as i can use the centre rack!
Very helpful, always wondered about the oven
Thank you for this info. I will have to try a convection oven next time I bake. Also, if I’m not concerned about the color of my cake (say, I’m doing a chocolate cake), can I use 100% brown sugar, or should I do 1/2 brown and 1/2 white sugar?
I love your cakes they are so pretty and i wish you a happy and lovley life may God bless you ❤
Found ur channel by chance and so glad I did ur the best u make things so simple to understand and ur recipes r fab please keep doin lots more ❤❤
JazakAllah 4 useful tips thanks 4 sharing👍👍❤❤❤
Thank you darling so much. I learned lot of things from you. Keep going girl. Excellent tips. ❤❤❤
Yes please keep doing videos like this!!!!
Thank you. I learn so much from your videos. I will try convection oven for baking now
Came for the delicious cake thumbnail, stayed for the interesting and helpful advices.
Mam you have given very useful tips ....Thank you so much 🙏👍🥰
Thank you for sharing your tips ,I will take them for granted.
Greetings ❤from Cameroon 🇨🇲 ❤️. Thank you so much
You are my number one teacher. You are just the best. ❤
Thank you it helps me your advise continue uploading ❤
So if you use brown sugar, do you reduce any of the other wet ingredients to make up for the added moisture and improve the texture of the final product?
Thanks for such information… really helpful 👍… bring them on
Love your baking videos ,please show us some eggless cake recipes .😊
Oh my god i love how u present the information on the quality of the video and ur so cute Love to watch ur videos 💕💕😊
Hi dear, tq for the info. Mine about the temp😅. Keep rocking. Recently I baked your chocolate cake for my son's birthday which your husband loves was awesome.😊
Thanks Nalini! So so happy to hear you enjoyed the chocolate cake :D
I find you quite charming! I wonder if you could talk a bit about stirring in flour as opposed to beating it into the batter. I have always tried to bake scratch cakes that are as moist & tender as box cakes.
Thank you so much for your advice I used brown sugar in my banana cake as the recipe said . Another reason for a dense cake . Lol
Thank you very much I like your recipes
Everything you've said I already knew but, I will turn in again maybe I will learn something new next time.
Thanks! I've been baking 66 years. It's tips new bakers don't know.
You are fantastic! I'm following your recipes. Thank you 🎂.
why havent i found you before on youtube lol so perfect recipes
Thank you very much for the tips... great lesson for me.
Thank you for the great videos, recipes and information..
I used to bake a simple cake years ago but when I started baking it again now I'm suffering from a moist top every time.. And it's happening with this recipe only..
Can you please give me a tip?
If sugar its a wet ingridient due to its moisture retention and gel like texture while cooking, does starch is too? Same principles, it retainn and adds moisture, and while cooking it shifts to a gel alike consistency 🤔
I made ur recipe cake with curds and it was just awesome , really tasty ,it came out really well ❤️, thank you for your recipe, keep the good work onn ❤
thank you so very much. but when I used Cake gel, my cake raised but then sank and gave a thin layer of cake. i baked it in microwave. was it due to rays??
thank you so much for the oven tip
Thanks MK for your very important tips.❤
Hello MK, well done all the way. Please what is the work of cornstarch in cakes
Thanks for sharing MK, really appreciate these tips❤
OMG this was so useful, thank you so much
Well done Maryam! A much needed video indeed🎉🎉🎉🎉🎉
Like the convention oven especially for pie crusts baybehhhhh game changer
I have a conventional oven so when you mention convection oven temperature, what adjustment should I do.
I like your explanation. Pls, What is the quantity of vinger you can add to 1ànd half kg of flour
One caveat I’d like to add when baking cupcakes in a convection oven. When I did that, the tops of the cupcakes were blown sideways by the fan. Still edible but not very pretty, lol. Idk if there’s a way to avoid that other than simply not using the convection setting (which was my fix) but that result is very unsatisfactory!
I wonder if there’s a problem with your oven. I haven’t had this problem, and neither have my mother or daughter. We all have different oven brands.
Jazakallah khair.for the video ..well explained..
Jazakallah khair for sharing
Thank you very much for This valuable information regarding baking... lot's of love from India ( goa)
I have an old school gas oven which works by lighting up the oven like a stove for both the bottom and the grill. How would that work for cakes? I usually put mine in middle rack and have medium flame.
Wow! This was helpful!❤