How to Make Boxed Cake Mix Fluffier and Lighter
Don't have time but still want to put your own twist on a boxed cake? A light, fluffy texture comes from the addition of egg whites, as well as the use of a light hand during mixing.
Read more →Baking Basics: Substitutes, Rising Agents & Fixing Cakes
Mastering baking basics involves understanding rising agents and finding the right substitutes for butter or milk. Learn how to fix a crumbly cake, avoid soggy pizza dough, and ensure your baked goods rise perfectly every time.
Can Baking Powder Replace Corn Starch?
Corn starch is often used to thicken pie fillings, gravies and puddings. It blends smoothly with cold water, has no taste and gives a shiny appearance to foods. It is also makes a thin, crispy golden coating on breaded, fried meats.
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What Happens if You Don't Use Baking Powder or Baking Soda when Making Cookies?
A typical cookie recipe calls for a mere spoonful of baking soda or baking powder, so it's tempting to underestimate their value. Don't make this mistake. Baking soda and baking powder are powerful chemical agents. Without them, the entire character of a batch of cookies changes -- usually not for the better.
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How to Use Applesauce Instead of Oil When Baking
For guilt-free baked goods, applesauce makes a fine stand-in for vegetable oil. Applesauce adds not only moisture and flavor to baked goods, but fiber and nutrients. Using it successfully takes some experimentation, though. Stick with oil or butter for cookies, and substitute only part of the oil initially.
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What Type of Flour Do You Use for Baking a Cake From Scratch?
All-purpose flour works in many baking situations, but it's not right for every cake. Flour contains protein, which forms gluten when mixed or kneaded. Gluten gives yeast breads their chewy, rustic texture, but it makes cakes tough and dry. The lower the protein content of the flour, the more tender a cake.
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