Baking Science

Are you struggling with layer cakes because there are big holes in your cakes? Did your cakes collapse when they came out of the oven? The answers to your baking troubles are here!

Why Do We Bake At 350 ºF?
How to use baking ratios
The jam setting point and how to determine jam set
Baking soda vs baking powder: which chemical leavener do you need?
Why do cakes sink?
Flat Cookies And Reasons They Spread Thin
Thick Cookies And Reasons Cookies Don't Spread
Why chill cookie dough and other techniques to stop cookies from spreading
Why cookies end up very dark on the bottom and completely raw in the middle
Oven rack position
Baking with yeast
How to prevent caramel from crystallizing
Single-acting versus double-acting baking powder
What happens when you bake?
How to bake a flat cake and make a cake rise evenly
Why do blueberries turn green in muffins
Why are there sometimes large holes inside of cake?