Where cooking forgives, baking rewards care. A kitchen scale and a light hand will get you further than any expensive mixer.
01
Weigh, don't scoop
- Use grams and a digital scale for consistent results.
- A 'cup' of flour can vary by 30% depending on how you scoop.
- Zero the scale between ingredients (tare).
02
Room temperature matters
- Butter and eggs at room temperature blend evenly.
- Cold butter is for pastry; soft butter is for cakes.
- Plan ahead — take them out 30–60 minutes before.
03
Don't overmix
- Mix until just combined once flour goes in.
- Overworking develops gluten and makes cakes tough.
- Fold gently to keep air in whipped mixtures.