Baking for Beginners: 5 Simple Rules

Baking looks intimidating, but it's really about following a few reliable rules. Master these five and you can bake almost anything.

Weigh your ingredients

A cheap kitchen scale is the best baking investment you'll ever make. Cups vary, but grams never lie — and baking is far less forgiving than cooking.

Butter, eggs and milk should sit out for about 30 minutes before you start. They cream and blend far more evenly when they're not fridge-cold.

The moment your flour is just combined, stop. Overmixing develops gluten and makes cakes tough and dense instead of tender.

Baking is a chemical reaction that depends on temperature. Put the oven on well before you need it, and resist the urge to open the door mid-bake.

Usually because the oven was too cool, or the door was opened too early, or the batter was overmixed.

Sometimes, but it changes texture and flavour. Follow the recipe first, and only substitute once you understand what each ingredient does.

For cakes, yes — it removes lumps and adds air. For cookies, a quick whisk is usually enough.