Baking Tips for Beginners

Measuring spoons

It is important to measure all ingredients accurately to create the right batter consistency and flavour. Baking is a science, so it is important to measure accurately in order to get the precise chemical reaction needed for  perfect results, every time. The best measuring spoons come in sets. This means no more digging around in the baking drawer to find the right spoon. The OXO Good Grips Measuring Spoons Set starts at 1/8 tsp up to 1 tbsp and everything in between. This 7-piece set includes a scraper to accurately get a level scoop as well as doubling as a storage hanger.

Measuring cups

Even if you’ve been baking from scratch for a while, a refresher on proper measuring techniques can make or break the outcome of a soft loaf of bread or a fluffy sponge. To get the measurement right it is important to follow a few simple tips;

• Liquid measuring cups are the perfect tool for measuring liquid ingredients like milk, water, and oil. An essential aspect of measuring liquids is placing the measuring cup on a flat, stable surface and getting down to eye level so you can see the levelled measurement. A glass measuring cup like the Pyrex 4 Cup (1L) Glass Measuring Jug, is an exceptionally handy addition to your bakeware collection.
• When it comes to dry ingredients like flour, cornmeal or sugar you will need to take a lighter approach. Spoon the ingredients from their containers into the measuring cup then use a flat-bladed knife to run across the surface to create a levelled measurement. A great option for those after measuring cups is the nesting bowl set, as they are space-saving and so convenient! The Joseph Joseph Nest 9 Plus Bowl Set is every baker’s wildest dream and includes 2 mixing bowls, a colander, a sieve and 5 measuring cups.

Loaf tin

When it comes to baking, the loaf tin is crucial for success, second only to the batter itself. You need to think about the size required, the material and then if you need non-stick. Do you need a glass or carbon steel pan? A good all-around loaf tin useful for a sourdough loaf or banana bread is the Tala Performance 1LB Loaf Tin (20 x 10 x 6.6cm). This tin is a typical size for most standard recipes, has a  non-stick coating and offers even heat distribution for a consistent baked result.

Cake tins

A high-quality cake tin (which can also be referred to as a cake pan) is a must in any kitchen. Traditionally, life's significant moments such as birthdays and weddings, are celebrated by sharing a slice of cake. There are many types of tins to choose with the ideal size being determined by the recipe and the desired outcome of the cake. Here are a few different styles you may be familiar with, and some you may not. A springform non-stick cake tin is a great option for many different types of cake. Featuring a removable base makes removing the cake (once cooled) much easier!

Traditional cake tins are many baker's top choice, as they come in various shapes and sizes. These typically include square, rectangular, or circular and generally feature high, straight sides and a flat bottom.

A silicone cake mould, novelty cake pans, Bundt pans or sheet pans are also common types of tins that can be used.

Wooden spoons

Using a wooden spoon is perfect for delicately mixing ingredients without overmixing them. It is great for folding in ingredients with care and precision, as well as being strong enough to handle high temperatures without getting too hot or melting. Brabantia offers a classic trio of wooden spoons, called the Brabantia Profile Wooden Kitchen Utensils (Set of 3) . This set is made from sustainable beech wood and offers a sturdy stirring experience.

Baking tray

A baking tray is a flat sheet, generally rectangular in size, made of metal and designed for baking or roasting food in a hot oven. It is important to invest in a sturdy baking tray that won't warp when at high temperatures. A baking tray is often used for bread rolls, cookies, sheet cakes, scones, pizzas and much more. Check out the Tala Performance Baking Tray (Set of 3) - the perfect set for beginners.

Mixing bowls

You may ask, what’s the difference (besides the material) between a glass, plastic or metal mixing bowl? Well, it will largely depend on what you are using the bowl for.

• Stainless steel mixing bowls are ideal for bakers and are often found in commercial kitchens. They are great for bread recipes, but equally useful for preparing pasta, mixing dressing or whisking eggs. They are durable, lightweight, food safe and won’t corrode or crack.
• The benefit of plastic mixing bowls is that they are lightweight, affordable and non-reactive to acidic ingredients. Most food-grade plastic bowls are microwave-proof, however, don’t assume this and check the manufacturer's guidelines.
• A glass mixing bowl is the heaviest of the three materials. This heavy, stable base is great for mixing batter or dough and is generally microwave-proof. The downside to these bowls is they can easily break if dropped from a height or onto a hard surface. They can also easily crack or shatter when exposed to extreme temperatures changes

The Pyrex brand is a kitchen staple that has been around since 1915! The Pyrex Smart Essentials Mixing Bowl Set of 3 is a must-have in any kitchen. Each bowl is made from durable tempered glass that is stain, odour and flavour resistant.

Kitchen scale

When it comes to baking, using grams instead of cups may seem intimidating, but it actually provides more accuracy. Taking a step up from the traditional measuring cup or spoons, the kitchen scales offer pinpoint accuracy and are quick to calculate and use. Plus you will have less washing up to do as you can measure straight into the main mixing bowl! The OXO Good Grips Food Scale has a pull-out display so it's a great user-friendly kitchen scale that is extremely accurate and functional too.

1. Prep your ingredients and equipment beforehand

Making sure you have organised your work space, prepared the ingredients and set out the equipment in front of you will make the baking process more efficient and less stressful. With complex recipes that require multiple bowls, measuring equipment, pans, pots and utensils it’s easy to get a little overwhelmed. If you can methodically plan the process and see the required equipment may help to alleviate your stress levels.

2. Don’t experiment with the recipe

When beginning your baking journey, it is important to follow the recipe to a tee, as it is less likely to turn into a disaster. It may seem innocent enough to say add more chocolate or substitute the sugar, but trust the process and follow the recipe. After all, baking is 10% art and 90% chemistry. There’s a fine line between a birthday cake and a pancake, all it takes is baking powder.

3. Avoid overmixing your ingredients

Avoid disappointment and don’t stir the batter too much. A tell-tale sign that you’ve overmixed your dough or batter is a dense, gummy or tough consistency -no one wants a deflated sponge. It may seem silly when a recipe instructs only 6 light folds of the dry into the wet – but again, trust the system. As long as the dry and the wet ingredients are somewhat even in consistency, it doesn’t matter if there's still a streak of flour – it should still produce a tasty, perfectly risen baked good. To avoid overmixing, try gently folding ingredients together instead of stirring in circles. Simply scrape and flip until everything is combined. Enjoy the process!

4. Know the cues for when your baked goods are done

There are different methods to determine the ‘doneness’ of baked goods. For example, the process of testing whether a cookie is ready is different to the process of testing a cake or scone for doneness. The rule of thumb is to always test in the centre because generally, the centre is the last part to cook through.

The toothpick method is great for cakes, muffins or brownies. Simply insert a toothpick, paring knife or wooden skewer into the centre of the cake – if it comes out clean or with a few cooked crumbs it is done. Keep in mind, a good fudgy brownie should be slightly gooey in the centre, so the crumb on the toothpick should be a little more moist but not sticky.

The spring-back method is also good for cakes. This simply means using your fingers to lightly press the centre of the cake. If it springs back, that’s a good sign that the crumb structure has set and that your cake is ready to come out of the oven. If the centre is a little wobbly or doesn’t spring back up when gently pressed, pop it back into the oven for another 5 minutes before testing again.

5. Measure your ingredients perfectly

A accurate measuring is paramount to producing the perfect baked good. Getting the balance and ratio of ingredients correct will mean you’re one step closer to success. Make sure you're using liquid measuring equipment for wet ingredients and dry measuring equipment for dry as both liquid and dry ingredients need to be accurately measured. This ensures not only the taste is right but also maintains the proper consistency, texture and frankly looks pretty damn good once cooked!

6. Keep the oven door closed

If you don’t want a collapsed sponge, dense cake or a heavy loaf of bread, avoid opening the oven door for the first half of the cooking time. You must resist the temptation and rely on the viewing window and oven light to check the progress of your baking. Once you’ve prematurely opened the oven door, instantly the heat escapes which results in a temperature change. This means it takes time to get back up to the optimum temperature, which will negatively impact the baking process. Try not to disturb the goods while they’re transitioning from an inedible batter to a decedent delight – as we all know, good things take time!

7. Invest in quality bakeware

Firstly, it will save you money in the long run. Secondly, it will provide better cooking results. Stepping it up in the kitchen means investing in quality bakeware and shopping for quality brands. It helps to think about the most frequent equipment you will use so you can find value in your purchase and feel good about it too. It can be tempting to opt for lower-quality bakeware, but you run the risk of uneven cooking not to mention the possibility of toxic substances within the bakeware that can be released into your baked goods. It helps to do a bit of research first before forking out on more expensive bakeware, but it will be worth the expense.

8. Prep your non-stick bakeware

Some people automatically think the word ‘non-stick’ means you should be free to use without lining or greasing, right? Well, to avoid your baking sticking to the side of the bakeware it helps to follow the advice of the experts and grease your tin then sprinkle with a dusting of flour. Greasing with butter (or vegetable spray, margarine or shortening) and then dusting with plain flour (or cocoa powder for chocolate-based recipes) creates a barrier between the grease and the cake batter, which prevents the grease from melting and disappearing into the batter as the cake bakes. It also makes it much easier to take out of the pan once cooked.

You can opt for silicone bake mats for cookies or non-stick baking or parchment paper to line your baking tray.

9. Allow your ingredients to reach room temperature

The temperature of the ingredient used in baked goods plays an important role in developing proper structure. When using room-temperature eggs, butter and liquids, the ingredients bond better together to create a smooth and evenly textured batter that doesn’t curdle or separate. For instance, if cold or melted butter is used instead of room-temperature butter, it can result in your cakes or cookies turning out flat. This is just one of many quick tips for baking with butter.

10. Do not rush!

Lastly, please allow enough time to plan, assemble and bake your wonderful creation. There's nothing worse than a rushed cake, as you run the risk of forgetting a critical step or leaving out a key ingredient which can result in a disastrous outcome and baking experience.

1. Whisking

The whisking method is a great way to incorporate air and body into wet mixture. By whisking the mixture, you can achieve a light and fluffy texture that is perfect for many recipes. Brabantia offers many kitchen utensils that are handy when baking. The stainless steel Profile Large Whisk is a great choice.

2. Creaming

Creaming is the process of mixing softened butter and sugar in a way that forms small bubbles or air pockets in the mixture. Although this method can be done by hand with a whisk, it can take quite some time to get it thoroughly creamed. The best equipment to use is an electric mixer. A stand mixer or hand-held mixer will produce the quickest and best results.

3. Rubbing-in method

To make shortcrust pastry, crumbles, and scones, a technique called 'rubbing in' is used. Simply use your fingertips to combine flour and butter (lard or margarine) until the mixture resembles breadcrumbs. Be sure to rub the flour and butter quickly, as the warmth of your fingers can melt the butter.

4. Mixing

Stirring is the most common form of mixing when it comes to baking. For best value, a mixing bowl and a spatula will produce the right consistency for your batter. There's nothing better than marring all the ingredients together by hand. In saying that, you can opt to use a food processor, stick mixer or stand mixer instead if you would like. These tools are handy to have but tend to be bulkier and at a higher price point.

5. Melt, mix & bake

This method is one of the easier cake-making methods that requires minimal equipment. Generally, you’ll need a pot, a bowl and a wooden spoon - that’s it! This method involves the fat and sugar being melted together in a pot over medium heat before the eggs are added and the dry ingredients delicately folded in.

Baking for beginners requires more simplistic recipes to start with. To boost confidence in the kitchen, it is best to start small and work your way up. The simplest form of baking is the no-bake approach! Most children that grew up in New Zealand will remember lolly log, rice bubble cake and the goodness of hedgehog slice. These recipes are great starting points for kids to start their baking journey, recreate childhood nostalgia and boost baking confidence.

For the next step, I suggest trying the classic cheese scone, banana bread or chocolate chip cookie. Some more great starter-bakes include the humble Afghan biscuit, Anzac biscuit or Weetbix slice.

If you're on the lookout for classic recipe ideas to kick things off, why not browse the Kiwi iconic recipe book - The Edmonds Cookery Book? It’s a recipe book that focuses on traditional New Zealand cuisine and is found in almost all Kiwi kitchens from Bluff to Cape Reinga.