I wish I knew these 3 BAKING TIPS that NO ONE seems to talk about
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- เผยแพร่เมื่อ 7 มิ.ย. 2024
- There are loads of websites and videos about common baking tips and mistakes, including a TH-cam video I've done which I'll link below. But today I want to talk about some more uncommon baking tips that I feel aren't talked about enough - yet they can have drastic impacts on your baking! :)
The BAKING MISTAKES you didn't know you were making: • The BAKING MISTAKES yo...
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Thanks for watching!
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❤
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 ❤
Wow! I have been baking for a long time, but never knew these tips that you are sharing. Thank you so much. ❤❤
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!
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 😊
What you have shared is really important for all the bakers especially homebakers..
Thank you so much ❤
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
Very informative video with useful tips! Really like how you present yourself, looking forward to your other videos.
Your cakes are amazing! They're my "go to" recipes. Ty!
Ingenious! Thank you so much for the sharing! You are awesome!
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!!
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
Thank you so much for such great tips and advice that is so honest. Thank you!!
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.
Wonderful information, I really didn't know the sugar is a wet ingredient, thank you for all your videos, help us all a lot 🥰👌🏻
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
You are so knowledgeable and talented!! This is great information, and I thank you!
Your cakes are amazing. Thank you for the tips.👍🏽
Thanks for sharing MK, really appreciate these tips❤
Thanks so much for your baking tips. I will remember these when I bake next 😊
Well we're are lucky to have you around for all the tips that we would ever need
Well done Maryam! A much needed video indeed🎉🎉🎉🎉🎉
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 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.
Very helpful. I'm persevering with intent to be a baker that I'm proud of.
Thank you for these reminders and pointers to achieve good cake.
You are fantastic! I'm following your recipes. Thank you 🎂.
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 for sharing your tips ,I will take them for granted.
Thank you so much for the tips. It's really helpful 🙏❤️
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
Thank you MK for your great videos. Your cakes are phenomenal. Would you please consider making a coffee flavoured sponge cake for us?
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 ❤❤
Thank you it helps me your advise continue uploading ❤
Very helpful, always wondered about the oven
Lovely advices from a loverly lady. Thanks.
Thank you. I learn so much from your videos. I will try convection oven for baking now
Thanks MK for your very important tips.❤
Thank you darling so much. I learned lot of things from you. Keep going girl. Excellent 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!
Very helpful thanks! I am 69 but have only been baking a few years. A wonderful adventure!
Thankyou for this wonderful tips! I love ur content 🎂
Thank you very much for the tips... great lesson for me.
Thanks for such information… really helpful 👍… bring them on
Thank you very much! So well-spoken and intelligent, thanks! May God care for you and your households!
Yes please keep doing videos like this!!!!
This explains why my gluten free cake stayed soft when I covered it with buttercream. Sugar is like a preservative 🌹💗🌹
Thank you!! Very useful!
Thanks so much for this informative video.
Wow! This was helpful!❤
Thank you very much I like your recipes
I’m so excited to try my recipe with sugar as a wet ingredient. Thank you.
thankyou for this video!! so helpful:) ♡ your apron
What a great helpful video! Thank you!!👌☺️
JazakAllah 4 useful tips thanks 4 sharing👍👍❤❤❤
Greetings ❤from Cameroon 🇨🇲 ❤️. Thank you so much
You are my number one teacher. You are just the best. ❤
Thank you for sharing amazing great tips
Jazakallah khair.for the video ..well explained..
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 ❤
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!
Thanks a ton very helpful video
Tysm queen!! 💟
These are awesome tips that I haven't learned in home ec and I'm wondering WHY 💀💀✋✋
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!!
Mam you have given very useful tips ....Thank you so much 🙏👍🥰
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
Came for the delicious cake thumbnail, stayed for the interesting and helpful advices.
Jazakallah khair for sharing
thank you so much for this video!!
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 :)
thank you so much for the oven tip
Thank you great information 😊
Super helpful thank you
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?
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 💕💕😊
Great info thankyou.
U got me there with the sugar. Thanks ❤
Great tips and info.
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 :)
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.
Thanks for sharing this info
why havent i found you before on youtube lol so perfect recipes
Love your baking videos ,please show us some eggless cake recipes .😊
Thanks, very interesting!
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
Thank you very much for This valuable information regarding baking... lot's of love from India ( goa)
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?
Thank you for that information that you shared with us. That'll really help me. My thing was over beating my cakes?😂😂
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!!!
Hi MK! What would you recommend for the best base cake recipe for a rainbow cake? My daughter loves buttermilk based cakes with a really tender crumb yet I'm afraid that the batter is susceptible to over mixing and will result to the different colour layers not well defined and a tad dense/ mushy. I'm thinking of trying your vanilla cake recipe and divide the batters in 6 parts and dyed with different colours. Any tips would be great! Thank you
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 ❤
Great tip
Everything you've said I already knew but, I will turn in again maybe I will learn something new next time.