Bakers take on both roles of scientists and artists—and with these two elements often at odds with each other, it’s easy to see why baking isn’t always simple. Especially for beginners, learning to juggle new tools, trusting your instincts while abiding by the recipe, and multitasking can feel overwhelming, all while wondering: will it rise, or will I need a backup plan?
At Nanatang, we know exactly what this feels like, and we want to help you avoid some of the struggles we faced. After a lot of trial and error, we mean a lot, and some unfortunate mishaps with equipment and ingredients we didn’t fully understand, we’ve learnt which potholes to avoid for a smoother baking process. And remember, as long as you’re baking, you’re always learning. So ahead are 10 things we wish someone had told us when we first got started!
Finding out mid-bake that you’re missing an ingredient can be a costly mistake where time and order are of the essence. Unlike cooking, where you can add things as you go, baking demands careful planning. That’s why culinary students are taught about mise en place from the start—it’s all about being fully prepared. This means having your ingredients, tools and equipment all set up before you begin.
Take the time to thoroughly read through the recipe and familiarise yourself with each step of the process. If it helps, try visualising them in your mind, and then give it a once-over just before you start baking. It’s tempting to just skim through it quickly, but you won’t realise what’s missing or gone wrong until it’s too late—usually at the end.
In baking, measurements are crucial because they underpin the success of your bakes. For example, using too much flour or too little sugar can throw off the texture and flavour. Precision is something you can fully control—so there’s really no reason for it to go wrong! Always use the right measuring tools like measuring cups, spoons and scales to get accurate measurements. It’s also important to note that there are separate measuring cups for dry and liquid ingredients. To make things easier, it’s a good idea to measure everything ahead of time and have it ready to go.
It’s great to be ambitious, but avoid jumping the gun and skipping ahead to complex recipes before you’ve mastered the simpler ones first. Basic recipes serve as a starting point for you to understand baking without being burdened with technique. As you gain more experience, you can gradually progress to more advanced ones that place a heavier emphasis on measuring, mixing and timing.
Getting to know your oven takes time, whether it’s a standard or convection model. Every oven has its quirks, including hot or cool spots, and discovering them often requires some experimentation. To achieve the best results for your bakes, always preheat your oven and, if possible, use an oven thermometer. It’s a game-changer for ensuring accurate temperatures and consistent baking outcomes.
Room temperature ingredients mix more evenly and create smoother batter and dough. As such, most recipes call for ingredients, including pantry staples like butter, eggs, milk, and other items, at room temperature unless stated otherwise. If they aren’t meant to be at room temperature, the recipe would indicate so, like “chilled”, “melted” or “cold”.
Throughout your baking ventures, you’ll encounter many terms that might sound familiar in theory, but are harder to visualise in practice. Techniques like creaming, folding, beating, stirring, kneading, and even macaronaging play a part in achieving the perfect texture and structure of your baked goods. Pay close attention to the instructions and aim to mix just right, neither overmixing or undermixing, to get the best results.
You need a solid grasp of how a recipe is meant to turn out before you start making any changes. While small swaps, like using almond milk instead of regular milk, are usually harmless, even minor adjustments can affect the final result. Leave modifications and experimentation for later, when you know how the original recipe is supposed to work.
Once your treats are in the oven, resist the urge to open the door! It might seem like they’re safe inside, but opening and closing the oven door frequently causes temperature fluctuations, which can mess with the consistency you need. Hot air escapes, cold air enters, and the temperature drops by a few degrees. If you’re unlucky, your dough could even collapse. A little patience goes a long way, so sit back, relax, and let the oven do its thing.
Baking is a learning process, and it’s normal to make mistakes along the way. Whether it’s a sunken cake or a burnt bottom, don’t be discouraged. Every failed attempt is an opportunity to learn and improve. The more you bake, the more you’ll get a feel for how ingredients and techniques work together, alongside their own individual quirks. Embrace the trial and error; it’s all part of the fun!
Prefer a learning experience with minimal setbacks? It’s possible! At Nanatang, a renowned bakehouse and baking studio in Singapore, we offer hands-on classes led by world-class artisans to help you refine your skills and explore new techniques. Browse our baking workshops and take the next step in mastering the art of baking. A fun, fulfilling and fumble-free time in the kitchen awaits you!
