Bakeable is our new community dedicated to the joy of baking. Whether you’ve been baking for decades or are just starting out, we’re excited to share our most-treasured tips and top-rated baking recipes to hone your skills.
Sugar Cookies
156 reviews
This sugar cookie dates back to a Swedish woman born in 1877! Her daughter, Esther Davis, shared the recipe with...
Scottish Shortbread
77 reviews
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of...
This is my decadent, robust version of bruschetta. I like to serve it at parties, especially on New Year’s or...
Creamy Caramel Flan
64 reviews
A small slice of this impressively rich, creamy flan dessert goes a long way. What a delightful finish for a...
Sausage and Egg Casserole
93 reviews
For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I...
Chocolate Cupcakes with Strawberry Filling
2 reviews
My husband and I got engaged on Valentine’s Day, so the holiday is extra special in our house. Each year...
Brandy Alexander Cheesecake
1 review
My husband and I really enjoy a good brandy Alexander, so I thought it would be fun to create a...
Shortenings/fats make baked goods moist, add flavor, and keep the baked item fresh longer. Sweeteners add flavor and color to baked goods. Leaveners allow the dough or batter to rise.
As for a single secret ingredient, I always use kosher salt in cookies. Molasses is a must add for chocolate baked goods. Otherwise if you want a deep warm flavor in baked goods that are quite simple such as custards or white cakes then replace white sugar with brown sugar or caramelize sugar before baking.
Flour. There are no more Essential Ingredients for baking than Flour. Without it - and the gluten it creates - your baked goods won't get the right structure: it is the ingredient that binds everything together. To start baking, simply use All-Purpose Flour.
Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
That is why you will notice that recipes usually call for a small amount of baking soda, typically ¼ teaspoon per 1 cup of flour. Do not make the mistake of trying to substitute equal parts baking soda for baking powder in recipes. Your baked goods will have no leavening, be quite flat, and have an altered taste.
Sugars improve the crust colour of baked products, improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar.
In using baker's percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%.
These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).
Liquid is used in baking to provide moisture to the product and to allow the gluten to properly develop. Water is the most basic and common form of liquid used in baking. Often, milk products such as whole milk, buttermilk, cream, or dried milk are used.
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