Chicky Treats

How To Store Cake Layers Overnight (Quick and Easy)

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It’s a universally known fact that the ins and outs of baking can be tricky; that’s why people claim baking is more science than art. What’s more, the trouble with most baked goods doesn’t end at the creation stage. The odds are if you’ve ever baked a cake, you’ve been left with the stark concern of “how do I store it properly?”

Here are the best steps to follow in order to store your cake layers properly:

  • Make sure your cake is baked properly.
  • Refrigerate briefly before wrapping to remove moisture.
  • Wrap layers properly with plastic wrap and aluminum foil.
  • Store the cake in an airtight container.
  • Refrigerate your cake layers safely.
  • Freeze layers and icing for extended periods separately.
  • Store non-perishable cakes at room temperature.
  • Frost your cake after storing.
  • Restore your cake properly after serving.

In this article, I’ll guide you through the rights and wrongs of storing cake at every point of the baking process. It may sound daunting, but the best routes are simple, quick, and easy. Read on if you’re curious and want to know the best ways to keep your cake fresh and safe.

1. Make Sure Your Cake is Baked Properly

Before we even touch on methods and techniques of storage, we should start at the very avoidable yet widespread root of most problems people will face.

You must make sure to bake your cake correctly. A poorly composed cake will not store well. Issues will arise in baking when you:

  • Over-bake your cake
  • Over-mix your batter
  • Add disproportionate ingredients
  • Ignore temperature specific instructions

Each of these mistakes can severely throw off your ability to store the cake in a way that will preserve its structure or freshness. They can make your cake too dry, too moist, too dense, or simply too vulnerable to the impact of storage.

Thanks to these tips from Sally’s Baking Recipes, I can advise some methods to avoid the effects of mistakes. These methods include:

  • Add sour cream for some light moisture.
  • Add oil to increase moisture without affecting the flavor.
  • Add baking powder/soda to level out the dryness of the cake.
  • Use cake flour as opposed to all-purpose flour.

Just be sure to follow the recipe as closely as you can – you shouldn’t face any struggles unless the formula itself is flawed. Baking is a science, and if you’re careful, it should pose no issue for later storing the cake.

2. Refrigerate Briefly Before Wrapping To Remove Moisture

Now onto the methods for proper storage; While it can be pretty straightforward, there are a couple of parts that you must do correctly; otherwise, storing your cake will result in a drastic decrease in quality and may even ruin the dish.

Something dangerous that you must account for is the level of moisture in your cake, as this is the most significant aspect of the structure of the meal.

Refrigerating a cake will always result in it drying out. You can lessen this effect by wrapping the cake and containing it correctly. However, any amount of time in a fridge will always cause the cake to dry out, even if only marginally.

The best way to take advantage of this is by simply refrigerating the cake for 15 to 30 minutes on a wire rack before containing the layers at all. This technique effectively reduces moisture levels, which in turn will reduce any nasty build-up of condensation or sogginess.

After this, you may begin to wrap the layers. The following section will detail the recommended use of plastic cling wrap and aluminum foil in storing the components of a cake.

3. Wrap Layers Properly With Plastic Wrap and Aluminum Foil

This next step is commonly considered to be the most important and valuable. It’s crucial to wrap your cake layers in either plastic wrap, aluminum foil, or both.

In doing this, you will protect the layers from the storage climate and environment.

This approach is also an excellent step for maintaining structural integrity and moisture levels. The wrap will hold the cake components firmly together, and the aluminum foil will reduce the impacts of temperature and fluid loss.

The situations in which you would use these combinations of containment include:

  • Plastic wrap for room temperature or countertop storage.
  • Aluminum foil for freezing and extended keeping.
  • Both plastic wrap and aluminum foil for refrigeration or freezing.

Be sure to wrap any cake or layers firmly and thoroughly, as any holes or loose points will significantly diminish the effectiveness of safe storage.

You can do the wrapping of your cake layers either in their entirety or while the cake is still in the pan. In the latter case, clean and chill the pan (as seen in step two) to avoid any build-up of moisture or culinary debris.

4. Store the Cake in an Airtight Container

When keeping your cake in any form of storage, it’s an all-around decent idea to do so in an airtight container.

Whether in the refrigerator, freezer unit, or even just the countertop, keeping the cake in a sealed container will go a long way in protecting it from any external risks.

These risks refer to the temperature, humidity, and bacterial threats. Each of these problems can cause issues a lot worse than a decrease in the quality of your dish, so they are essential to prioritize.

However, the quality of your dish will be greatly assisted if protected from the environment in which you choose to store it. Cake layers, and cake in general, can be very particular, so be sure to do so carefully and thoroughly.

Keeping your cake components in airtight containers is also a brilliant way to organize multiple stored dishes at once or to optimize the space usage in your fridge or freezer.

5. Refrigerate Your Cake Layers Safely

The first and most frequently used method of storing cake and cake layers overnight is via refrigeration. This is the simplest method; however, it’s easy to get wrong.

If you choose to refrigerate your dish, wrap it thoroughly. As previously mentioned, poor wrapping will lead to multiple issues such as dried or crumbling cake.

Cool your cake fully before wrapping and storing it in the refrigerator, either by utilizing steps two and three of this article or simply leaving it to cool on the countertop.

If you choose the latter, be sure to keep a watchful eye and consider applying a culinary fly screen to keep the cake safe.

As mentioned prior, using plastic wrap and aluminum foil is recommended to keep the layers safe, firm, and moist under the conditions of the refrigerator.

This storage method is recommended for short-term keeping, as the cake will usually last up to four to five days before going bad. This style makes it more sustainable than countertop keeping but not nearly as valuable as storage in a freezer.

6. Freeze Layers and Icing for Extended Periods Separately

A different method for storing your cake layers is via freezing. This approach is a very reliable and effective method, given you are doing it correctly.

Freezing a cake is a great way to preserve it for extended periods, even months at a time. Should you need to do this, be sure to use aluminum foil and an airtight container to achieve optimal preservation.

If you also need to store your frosting or icing for a long-term period, it’s best to keep it in a separate airtight container. Doing this saves you from the hassle that comes with merged frozen components and frosting.

I recommend using aluminum foil so as to maintain the temperature and moisture levels of the layers. You should also be applying step four’s airtight container method to keep the freezer taste from seeping into your layers.

A critical difference between refrigerating and freezing your cake layers is how well the moisture level is maintained. The gradual cooling of refrigeration tends to dry out food far more than freezing. However, while freezing the cake, you run the risk of water crystals forming.

Regardless, proper packaging before storage should negate any of these risks.

7. Store Non-Perishable Cakes at Room Temperature

The last storage method is a straightforward one and is more effective than you might expect. Countertop storage, or simply room temperature storage (you may keep your dish in a pantry), is a situational yet easy way to keep your cake layers overnight.

I emphasize overnight, as I would not recommend storing any food like this for any more than three to four days. It’s important to note that you should keep cakes with exclusively non-perishable contents like this.

Any desserts made with ingredients like these are not safe for you to store at room temperature:

  • Heavy dairy or dairy-based cream mixes and toppings
  • Fresh fruits or fruit fillings
  • Heavily egg-based cakes (average mix cakes will be fine)

Your dessert should also not be kept in an open kitchen environment for longer than its serving time if your kitchen climate is especially warm or humid.

Prolonged exposure to hotter temperatures or air can significantly impact your cake layers, so be sure to use one of the other alternatives in this list if this issue applies to you.

However, if you have a safe environment to do so, still be sure to wrap and keep your layers in an airtight container before leaving them to sit at room temperature.

8. Frost Your Cake After Storing

A somewhat overlooked portion of the cake prepping process is the proper point at which you should frost, ice, or decorate the layers.

It would be best if you did not frost your cake before storage – this is an all-around bad idea.

First off, you should never decorate a warm cake. This method allows for the risk of crumbs blending with decor and icing colors seeping into or staining layers. Instead, let it cool, ideally for a full day, to gently prep it for ornamentation.

Secondly, the storage process plays a critical role in putting the layers in the best state to be decorated. A cooled cake is easier to frost; however, a frozen cake is easiest.

Freezing a cake almost completely negates the risk of crumbs infecting the decor – and decorating can be done directly after storing it in a freezer unit. The layers will be stiffer, stable, and primed for icing and toppings.

What’s more, avoiding the storage of frosted cake means that the quality of the decoration will not be impacted or damaged by the conditions of refrigeration or freezing. Frosting or icing tends to deteriorate when stored for more extended periods.

It’s important to remember to store your cake layers for one night at least before decorating to create the easiest and optimal decorating experience.

9. Restore Your Cake Properly After Serving

The last step to note is preserving your dessert after you’ve prepped, decorated, and served it. I choose to mention this because the details of the methods involved differ from an unserved or uncut cake.

Storing a cut cake will never be as effective as storing a fresh one. However, there are ways to maximize the efficiency of keeping a served dish.

The best tip I can offer is to chill your dessert for about 15 to 20 minutes or so prior to wrapping and packing it up. This technique will effectively harden the frosting or topping decor to not be as vulnerable or malleable to storage impacts.

Firmly wrapping and sealing your cake is also necessary to prevent deterioration of the ornamentation. Again, use aluminum in the fridge or freezer to sustain the moisture.

Be warned, however, that storing frosted cake will most likely cause the colors to seep into the layers and the frosting itself to lose a lot of its perkiness.

Final Thoughts

To conclude, while the storing of cake and cake layers can seem daunting and just as particular as the creation of the cake itself, by remaining careful and attentive, you should face no troubles in preserving your dessert.

How To Avoid Crispy Edges on Chocolate Chip Cookies

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As a baker, I’ve always been partial to a soft, chewy chocolate chip cookie. Even though a crispy edge often makes for an interesting textural difference, nothing beats biting into a warm gooey cookie that melts in your mouth. Over the years, I’ve acquired a few techniques on how to make soft-edged chocolate chip cookies every time without fail; if you’re struggling to achieve the texture you want, you might want to give the following tips a try.

Here’s how to avoid crispy edges on chocolate chip cookies:

  • Always use room temperature butter.
  • Use brown sugar.
  • Refrigerate the dough for longer.
  • Cool the cookie sheet.
  • Use a Silpat mat.
  • Bake at a high temperature for a short amount of time.
  • Make sure not to overbake your cookies.

For the best results, you’ll want to incorporate each of these techniques into your favorite chocolate chip cookie recipe; however, even by trying just a few at a time, I guarantee you’ll be able to see some textural differences starting to appear in your baked goods. If you want to learn more about how these tips can help you avoid crispy edges on your chocolate chip cookies, make sure to keep reading.

1. Always Use Room Temperature Butter 

Butter and sugar are the two ingredients that will affect your cookie’s consistency the most, which is why I wanted to start off with some tips on how to make these components work in favor of the texture you’re trying to achieve.

Even though most classic chocolate chip cookie recipes already call for room temperature butter (which you’ll then cream with the sugar), more and more variations are calling for melted butter instead. 

Take Care Not To Use Melted Butter

While using melted butter in a cookie recipe can certainly be convenient (and add a wonderful caramelly, nutty flavor if you brown the butter), beware that doing so will affect the final consistency.

When in a liquid state, the butter will mix right into the sugar without being able to incorporate any air into its structure. As a result, when placed into the oven, the dough will spread thin and become crispy, which might be desirable for some cookie lovers.

However, if you (like me) are partial to a soft and chewy cookie, you’ll want to avoid using melted butter at all costs. Instead, opt for room temperature butter, which should be around 70°F (21.1°C).

That way, the butter is still soft enough to cream and incorporate air; however, it’s still solid enough to retain its structural integrity. If you don’t have an instant-read thermometer and are unsure about what constitutes room temperature butter, you want the consistency to be spreadable but for the butter to still hold its shape.

Another essential tip to remember is that if you’re using room-temp butter in a recipe, all other ingredients you’d usually refrigerate need to be at room temperature as well. This includes eggs and milk (if you’re using a recipe that calls for it). 

The reasoning behind this is that you don’t want an especially cold ingredient to come in contact with the butter and solidify it too much; otherwise, the texture and consistency of the final product might suffer.

How To Get Room Temperature Butter Quickly

When I mentioned that many home bakers have turned to melted butter for their cookie recipes simply due to convenience, I wasn’t kidding. Getting your scales and ingredients ready only to realize that you have to wait until the butter reaches room temp can be annoying, to say the least.

The process can be especially difficult if you’re baking in a colder environment. Luckily, there are some ways you can get around having to wait hours for your butter to soften.

  • Grate or cut the butter into smaller pieces. This approach is pretty intuitive. If you leave your butter to soften as one big stick, you’ll have to wait hours until the warmth reaches the center. By cutting your butter into smaller pieces (or, preferably, grating it), you’ll be reducing the wait time down to 10 or 20 minutes.
  • Warm up the butter. This should be done indirectly; straight-up putting the butter in the microwave or on a stovetop will likely melt the stick before softening it. An excellent solution would be to put the butter near a heat source you’re using (cut in smaller pieces), but not directly inside or on top of it. Other great solutions include the warm glass technique or rolling the butter out using a rolling pin.

2. Use Brown Sugar

Now that we’ve gotten the fat out of the way, it’s time to discuss sugar. Not all sugars are created equal when it comes to achieving that perfect, soft, chewy consistency.

If you want to avoid the formation of crispy edges, you’ll want to choose brown sugar instead of white, or at least opt for a mix. There are two main reasons why the former is a better choice for the consistency you’re looking for.

Consider the pH of Different Sugars

First, white sugar has a neutral pH, which can interfere with gluten development in the dough. As a result, your cookies will start spreading out uncontrollably before they’re able to set, meaning you’ll end up with thin, crispy cookies.

On the other hand, brown sugar is acidic, and it actually helps accelerate protein coagulation and gluten formation. This will allow your cookies to set before being able to spread out too much, resulting in a chewy, thick consistency.

Brown Sugar is Hygroscopic

The second reason is that brown sugar is more hygroscopic than white sugar. While both varieties share this quality, the former is able to absorb higher levels of moisture. Therefore, using only white sugar when making your chocolate cookie dough will result in an overall drier, crispier end result.

3. Refrigerate the Dough for Longer

Chilling the dough is a step that I’ve encountered in almost all chocolate chip cookie recipes; however, many home bakers seem to view it as optional or unimportant. This couldn’t be further from the truth, especially if you’re looking to achieve a chewy consistency.

Refrigerating your cookie dough will give the fats a chance to solidify; the longer it takes for fats to melt in the oven, the less your cookies will spread, allowing them to retain their moisture and softness.

If you’re cooking in an especially hot environment, refrigerating the dough as long as the recipe calls for might not be enough. Therefore, if you seem to be doing everything else right and you still end up with crispy-edged chocolate chip cookies, I highly recommend leaving the dough in the fridge to chill at least overnight.

If you’re looking to speed up the process, you can always portion the dough into individual cookie sizes before chilling. A smaller surface area means the batter will cool down faster.

4. Cool the Cookie Sheet

In the same vein, cooling the cookie sheet you’re using can help keep the dough solid before it gets put in the oven. This strategy might not be necessary in all cases; however, if you’re baking during a hot summer day or are portioning the dough after refrigerating it, keeping it cold enough before baking it can be a challenge. 

In this instance, chilling the cookie sheet itself might come in handy.

5. Use a Silpat Mat

This is another tip that might seem unconventional, but in my experience, it works. Using a Silpat mat does much more for your cookies than simply keeping them from sticking to the sheet. 

Silpat mats help the dough retain its shape throughout the baking process, preventing it from spreading out too much and becoming too thin or crispy. As a result, they’ll help you achieve the thick, tender consistency you were looking for.

This Silpat Mat from Amazon.com comes in a variety of dimensions, so you’re guaranteed to find an option that perfectly fits your cookie sheet.

6. Bake at a High Temperature for a Short Amount of Time

Last but not least, if you want to avoid getting crispy edges on your chocolate chip cookies, you’ll want to adjust the recipe’s baking temperature and time. Even though this might arguably be the most foolproof technique out of all, it requires a bit of skill and knowledge to get right—you don’t want to end up with raw cookies.

Moreover, this tip is best used on a recipe you’ve already tried and thereby know the type of cookie consistency it yields. I say this because some recipes are already designed with softness and chewiness in mind, and messing with their cook time and temperature blindly might end up doing more harm than good.

Increasing the oven temperature by around 20°F (6.7°C) will help bake a cookie faster, meaning the dough will still be able to retain its moisture and softness. This will allow you to also take the cookies out of the oven a few minutes sooner; otherwise, you risk leaving them on too long, which can dry them out.

7. Make Sure Not to Overbake Your Cookies

Cookies are one of the easiest baked goods to overcook; contrary to what you might’ve thought, they’re supposed to come out of the oven feeling soft and mushy. This is because cookies tend to continue baking for up to 30 minutes after you’ve taken them out of the oven.

Therefore, if your cookies seem texturally perfect right out of the oven but crisp up as they cool, chances are you’ve overbaked them.

On the other hand, having your batch feel a bit too soft right out of the oven is an excellent sign that the end product will be perfectly-cooked, featuring a crumbly, chewy texture, which is what most cookie recipes aim for.

Generally speaking, a standard cookie should take anywhere from eight to ten minutes to fully cook through. However, if you prefer a chewier consistency, I would advise you to head back to the previous section to learn more about how to safely decrease the bake time without risking ending up with raw cookie dough.

However, if you’re supposed to take out your cookies while they’re still a bit soft, how do you know whether they’re fully done? 

How To Tell if Your Soft Chocolate Chip Cookies Are Done

Even though I’ll equip you with some quick and simple tips on how to tell if your chocolate chip cookies are done in the following paragraphs, I want to note that getting that perfect texture and consistency requires a bit of experimentation and baker’s intuition.

You might get lucky your first time and bake a batch of cookies that seems tailored to your preferences; however, getting the same results consistently might require some additional work and experience.

For now, here are some tips on how to tell whether your soft-edged cookies are fully baked:

  • Timing. Usually, I would advise following a recipe to a T. Still, if you’re fond of particularly chewy cookies and you can’t seem to be able to achieve such a texture by following the first five techniques I discussed, you can try the following: lower the cooking time by a minute or two and increase the oven temperature. 
  • Appearance. The perfect soft-edged cookies will look fully dry on top even though they’re still moist on the inside. The edges should have turned a light golden color, but they shouldn’t be too dark. The center will be the slightest bit gooey, and the cookie itself should still be soft enough to fall apart when taken right out of the oven. Keep in mind that if you notice a drastic change in color (especially on top), you might be too late.
  • Feel. You can always use feel in conjunction with the previous two methods to make sure that your cookies are fully done. As mentioned throughout this article, perfectly-baked cookies should still feel soft and crumbly to the touch; however, they should be mostly dry. 

Key Takeaways

The classic chocolate chip cookie is soft, gooey, and warm. Luckily, by following these simple tips and tricks, you’ll be able to avoid crispy edges on your baked goods. However, if you take anything out of this article, it should be that the baking process is much more important than you think when it comes to getting that perfect cookie, so you should be actively involved in it.

However, as with anything else baking-related, I highly recommend making these strategies your own and experimenting until you achieve your desired results.

7 Reasons Why Muffins Crack on the Top

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Have you ever seen the perfect muffin, borrowed the recipe, and followed it to the letter, only for your muffins to have unsightly cracks when you retrieve them from the oven?

Below are seven of the most common reasons why muffins crack at the top:

  1. Using an oven that is too hot.
  2. Using too much raising agent.
  3. Overmixing the batter.
  4. Using muffin tins that are too small.
  5. Using the wrong recipe.
  6. Overbaking the muffins.
  7. Using too much sugar or egg whites. 

This article will take a detailed look at each of the above reasons. By the end of the article, you should find it easy to make crack-free muffins! 

1. Using an Oven That Is Too Hot

If you’re baking muffins and your oven’s temperature is too high, the outer parts of the muffins bake faster than the inner parts.

By the time the inner part of the muffin is expanding, the outer part has already solidified into a crust. And as the inner part expands, it pushes against the crust, which is already hardened, leading to the formation of cracks.

If your muffins are cracking at the top and you suspect it’s because of extreme temperatures, the solution is to lower the temperature setting.

A balanced temperature results in an even baking process and reduces the probability of cracks appearing at the top of the muffin. 

However, you shouldn’t set the temperature too low. If you do, the muffin might not rise at all.

So how do you get the temperature just right?

Tips To Achieve Optimal Oven Temperature So Your Muffins Don’t Crack

One of the secrets to baking perfect muffins is mastering the art of optimal temperature. If the temperature is too high, your muffins will burn or have cracks at the top. If it’s too low, the muffins won’t rise.

The following tips will help ensure your oven temperature is just right:

  • Use the recipe-recommended temperature.
  • Don’t forget to preheat the oven properly.
  • Understand your oven.
  • Invest in an oven thermometer.
  • Avoid opening the oven during the baking process.

Below is a brief explanation of each tip:

Use the Recipe-Recommended Temperature

When following a muffin recipe, the goal is to recreate the same taste of heaven that the original baker created. The magic of a muffin is usually in the little details: the fluffiness, the texture, a subtle note in the flavor, and so on.

Differences in oven temperature can cause significant changes in the qualities of a muffin.

For example, a cake baked at around 300° F (149° C) will have a soft, smooth crumb, while that baked at 400° F (204° C) will have a rough texture when eaten. The cake baked at a higher temperature will also have a darker crust. 

Even differences as low as 25° F can cause significant variations in the end results.

It’s, therefore, crucial to follow the temperature specified in the recipe.

Don’t Forget To Preheat the Oven Properly

Preheating your oven before baking shouldn’t be discretionary. It provides an initial blast of heat that helps achieve even baking.

Seeing as one of the causes of cracks at the top of muffins is uneven baking, you should make it a habit to preheat your oven.

Give your oven about 20 minutes to preheat properly.

Additionally, it would help to let the oven settle into the required temperature by giving it about 10 minutes before you start using it.

During this time, the oven temperature is likely to be fluctuating. The indicated temperature will only be an average of the actual fluctuating temperatures. After 10 minutes, the fluctuations will have reduced, and the indicated temperature will be much closer to the actual one.

Understand Your Oven

If you’ve been following baking recipes to the letter without being able to achieve the desired outcome, you should check to ensure that your oven’s temperature reading is correct.

Some ovens come with improperly calibrated thermostats. The result is that you’ll never bake at the required temperature, even though you always think you are. 

If you learn that your oven has this problem, consider buying an oven thermometer and using it every time you bake to achieve the required temperature. 

Also, some ovens cook faster at the back than at the front. After using an oven for some time and for different foods, you will be able to tell whether it has this quirk. If it does, you can try turning the tray halfway through your baking session to see whether it helps.

The choice of rack you use can also affect the temperature that your muffins are exposed to. So, if your muffins are coming out cracked when you put them on one rack, you can move them to another shelf and note the results.

The middle rack usually has the best results.

Additionally, keep in mind that an oven may have different temperatures at the right, central, and left sections.

Invest in an Oven Thermometer

The indicated temperature of an oven isn’t always accurate. This problem can be worse with some ovens than it is with others. And it can be a significant obstacle in your quest for the perfect, crack-free muffin.

With a temperature indicator that you can’t trust, how will you even preheat your oven to the required temperature?

Rather than leave the outcome of your baking to the mercy of the oven temperature gods, you can take matters into your hands by purchasing an oven thermometer.

This way, when the indicator tells you that your oven is preheated, you can double-check. You’ll find that, often, the indicator is misleading, and you’ll have to wait for some extra minutes before the oven is truly ready for use.

As far as the best oven thermometers go, I recommend the ThermoPro TP-16 Oven Thermometer from Amazon.com. It’s accurate, reliable, and affordable. The best part is that it comes with a five-year guarantee and unlimited probe replacement.

Avoid Opening the Oven While the Baking Process Is Ongoing

Most baked goods smell heavenly, and it can be tempting to open the oven door and let the aroma waft into the room.

Try to resist that temptation because as the aroma wafts out, air flows into and out of the oven, messing up the oven’s temperature. Depending on how often and for how long you do it, it may impact how the muffins turn out.

To be on the safe side, keep the oven door closed during the baking process.

2. Using Too Much Raising Agent

Raising agents are added to baked products like muffins to help them expand. A raising agent will achieve this by causing the production of air bubbles during the baking process.

When you use too much raising agent, the muffin will expand more than it’s supposed to. It will continue expanding even after the crust has formed, resulting in cracks at the top.

It’s best to avoid tinkering with the recipe to ensure you use just the right amount of raising agent. 

You might look at a recipe and think it uses too much or too little raising agent. As long as you got the recipe from a reputable source, the instructions will rarely be mistaken. 

Before most chefs release recipes, they will have tested them several times. So, the amount of raising agent given will be the required amount, usually just right to offset other ingredients in the recipe.

In short, trust your recipe. And if your recipe proves untrustworthy, get another one from a trusted source.

If you’re creating an original recipe, using a small amount of raising agent or a combination of plain and self-raising flours will help solve the cracking problem.

There are also some raising agent conventions that you should follow. For example, when baking with acidic ingredients like lime juice, baking soda is the raising agent to use instead of baking powder.

3. Overmixing the Batter

Overmixing the batter might seem harmless, but it can lead to muffins with cracks on the top.

When you mix the batter more than you are supposed to, it introduces air bubbles, which contribute not only to a cracked surface but also to holes in the muffin. Overmixing also makes the gluten stronger, which results in chewy muffins that aren’t fun to eat.

Overdoing the mixing part is clearly a bad idea. But how do you know that you’ve mixed enough?

A general rule of thumb is to stop mixing when you no longer see the last ingredient you added. Some recipes specify the time you should use to mix the batter. Following such guidelines can help.

Another tip is to ensure that all ingredients are at room temperature before mixing the batter. 

Cold ingredients require more effort to integrate into mixtures. Using them increases the risk of overmixing. With cold ingredients, you’re also more likely to have lumpy batter, which will result in dense, less-tasty muffins.

Mixing in one direction, as opposed to mixing in alternating directions, can also help get the perfect batter.

4. Using Muffin Tins That Are Too Small

The size of the tin you use to bake your muffins is essential, and you should try to use the perfect size.

The ideal size of a tin will allow you to add the batter up to three-quarters of its height. The top quarter of the tin should be empty to provide enough space for the muffin to expand.

If you don’t leave enough space at the top, probably because the tin is too small, the muffin is likely to dome and crack.

Additionally, the right-sized tin will allow the contents to be heated uniformly, which results in even expansion and reduces the probability of a crack forming at the top.

5. Using the Wrong Recipe

The wrong recipe can mess you up because no matter how well you do everything, your outcome will always disappoint you.

On the other hand, if you have the right recipe and follow it faithfully, the results are likely to be perfect. At the very least, they’ll be acceptable.

A wrong recipe will lead to a host of problems with your muffins, and a cracked top is one. If the recipe uses too much flour, the batter will be thick, resulting in cracks.

Another example is if the recipe has too many dense ingredients and the raising agent used doesn’t account for them. This is also likely to result in cracking.

A wrong recipe can be incredibly frustrating. 

Again, you should get your recipes from authoritative and trustworthy sources to avoid cracked muffins. 

6. Overbaking the Muffins

Overbaking a cake can increase the probability of cracks forming at the top. When you overbake a cake, the sugar in the cake caramelizes.

Caramelization is the process that sugars undergo when they are exposed to heat. This process causes the sugars to turn brown. It’s partially responsible for the change in flavor when you bake a cake.

Moderate caramelization is good and results in tasty flavors.

However, when you overbake a cake, excess caramelization occurs, making the cake dry and crusty, effectively leading to the formation of cracks at the top.

To avoid overbaking a cake, stick to the schedule given in the recipe.

Sometimes, since ovens are different, your muffins may not be ready when the recipe says they should be.

Still, there are other ways you can use to check that your muffins are ready:

  • Check whether the muffins have pulled back from the pan. If they have, they are probably ready.
  • Check whether the muffin springs back when touched. If it doesn’t, it needs more time.
  • Insert a toothpick into the center of the muffin. If it comes out clean, the muffin is ready.

7. Using Too Much Sugar or Egg Whites

Cracking in muffins can be caused by the use of too much sugar. This would result in excess caramelization, which leads to cracking.

If the ratio of egg whites used is too high, your muffins are also likely to crack at the top. The egg whites expand while the muffin is in the oven and then collapse when it is taken out of the oven.

If a recipe has a high ratio of egg whites and you don’t want the muffin to collapse, you could bake at a lower heat. When you’re done baking, leave the oven door slightly open for a maximum of three hours to stabilize the temperature and prevent the collapse and cracking of the muffin.

What To Do When Pie Crust Keeps Falling Apart

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Homemade pie is always so much nicer than store-bought. You can cheat and buy the pie crust, but it just isn’t the same as making it yourself. You might feel intimidated to make the pie crust yourself because of all the things that can go wrong, but you don’t have to be.

If your pie crust keeps falling apart, it is probably dry. To remedy this, add more cold water to the dough mixture in small amounts at a time. Gently massage the dough to incorporate the moisture until just combined. 

Continue reading to learn about what you can do when your pie crust keeps falling apart and how to avoid other pie crust fails. 

Understanding Why Your Crust Keeps Falling Apart

A crumbly dough is not only tricky to work with, but it will affect how the pie crust bakes. There are two reasons why your dough could be crumbly: 

  • The pastry is too dry.
  • You’ve undermixed the ingredients.

Below I will discuss these issues and outline how you should go about solving them.

Identifying and Fixing Dry Dough

There are several reasons why your dough will be dry. Some of these include:

  • Adding too much salt.
  • Not adding enough water.
  • Adding too much flour.
  • Using dough that is old.
  • The weather.
  • You use a different variety of flour than the recipe.

Below are some ways you can ensure your dough doesn’t become too dry.

Measure Ingredients Exactly As the Recipe Outlines

Making pastry is an exact science, so if you don’t measure the ingredients absolutely correctly, the recipe is likely to fail. Add only the precise amount of salt that the recipe calls for as salt absorbs water. If you add even a little more salt than required, it will absorb a lot of the water in the dough, making it crumbly and too salty. 

When you measure the flour, make sure it is level if you are using measuring cups. You can also measure it using a scale for an even more accurate measurement. Adding just a spoon more will make the dough crumbly. 

To get the exact amount of water, measure it using a measuring jug that has the measurements printed on it; this usually yields more accurate measurements for liquids than a measuring cup designed for dry ingredients. 

Use Recently Prepared Dough

While it is best to chill your dough in the fridge before baking, you should not leave it in the fridge for too long – overnight or up to a day is fine, but any longer than that and your dough will become dry. 

If you like to make your dough ahead of time and leave it in the fridge until needed, don’t store it uncovered, as this will dry it out faster. Instead, wrap it in plastic wrap. This will help it retain its moisture. 

Consider the Weather

Unfortunately, one thing you have no control over is the weather. The moisture in the air will affect how your pastry turns out, so even if you are careful to measure out your ingredients correctly and follow the recipe to the tee, the result will be different on a hot, humid day and a cold, dry day. 

Use the Correct Type of Flour

Try to use the type of flour stipulated in the recipe, as some types of flour soak up more water than others at different rates. 

You will know the dough is too dry if the flour doesn’t stick together. Add a little cold water to the dough and gently rub it in. You must use cold water to keep the butter cold and prevent it from melting. You can use your fingertips to gently incorporate the water with the flour or use a fork. You want to hydrate the flour with the water rather than mix the water, flour, and butter together. 

You will know you’ve added enough water when you squeeze a little chunk of flour between your fingers, and it sticks together rather than falling apart. 

Identifying Undermixed Dough

The other reason your dough is crumbly could be because you’ve not mixed the ingredients properly. 

When you undermix the ingredients, you don’t allow them to bind together, and no gluten develops. Gluten is essential because it gives the pastry structure. So, if you’ve added enough water, make sure to incorporate the ingredients together until they are adequately bound together. 

Why Your Pastry Is Cracking

Even if you’ve followed the recipe and measured the ingredients correctly, you might find that the pastry cracks when you’re rolling it. Although frustrating, this can be fixed quite easily. 

There are a few reasons your pastry might crack:

  • You haven’t let the dough rest.
  • The dough is not chilled.
  • The dough is too cold.
  • The dough is too dry.
  • You rolled the dough unevenly.
  • The work surface was over-floured.

The following sections will discuss how you can solve the problems mentioned above.

Let the Dough Rest in the Refrigerator

After making the dough, you must leave it to rest for at least thirty minutes—leaving it for a few hours is even better. It is best to let it rest in the fridge so that the dough stays chilled and the butter doesn’t melt. This step is vital as it allows the flour to moisten and gives the gluten time to develop. The gluten is what holds the pastry together and prevents it from cracking. 

There is a fine line between chilled and cold. You want your dough to be chilled but not cold. If you’ve allowed the dough to rest for longer than an hour, take it out of the fridge about five to ten minutes before you want to roll it, depending on your climate. This will give it a bit of time to warm up if it’s cold. 

Be careful not to let the pastry get too warm, though, as you don’t want it to melt. If you like making lots of pastry, it’s worth investing in a marble pastry board (or marble countertops if you can afford it!). Marble will keep the dough cool which is especially helpful if you live in a warm climate since the cool dough is less likely to crack.

Reincorporate Moisture Accordingly

You might have made your dough perfectly and popped it in the fridge to chill, but when you take it out, you notice it’s dry. This is normal, as the air in the fridge is very drying. Sprinkle drops of cold water on the dough and gently reincorporate the moisture. 

Strive for Evenly Rolled Pastry

When rolling out your pastry, use the same amount of pressure on each side so that the dough rolls out evenly. Uneven rolling causes the dough to stretch out on one side, making it crack. For best results, use a rolling pin that doesn’t have handles because these allow you to evenly distribute the weight you use when you roll the dough. 

Limit the Amount of Flour on Your Work Surface

Flouring your countertop or work surface prevents the dough from sticking to the surface and tearing as you lift it. Be sure that you don’t over-flour the counter, though, as the flour will dry out the dough, causing it to crack. 

The best method is to roll your dough between two pieces of parchment paper. Make sure that the glossy side of each piece is in contact with the dough. 

Fixing Cracks in Your Pastry

If you notice tiny cracks in your pastry, you can fix them by gently pinching the dough together to close the crack. If the cracks are a bit larger, use extra pieces of dough to patch up the crack, then roll over it to smooth it out. 

In some cases, the dough is too dry or warm to remedy. In this case, it may be best to start over with the rolling process. Follow a few simple steps to restore your dough to a manageable consistency:

  1. Roll the dough into a ball.
  2. Sprinkle cool water over the pastry and rub it in.
  3. Wrap the dough in plastic wrap.
  4. Place the wrapped dough in the fridge to chill for about thirty minutes. 
  5. When the dough is sufficiently cooled, roll it out again.

Managing Pie Crust That Is Tough Instead of Flaky

There are two common reasons your pie crust is tough instead of flaky:

  • The dough is overmixed.
  • The butter was incorporated incorrectly.

Read on to learn about these problems and how to fix them.

Avoid Overmixing the Dough

Overmixing the dough causes the crust to become tough. When you knead or mix dough, the gluten in the flour develops and stretches, becoming elastic. This is great for bread, but it’s not the texture you want in a pie crust. 

When combining the ingredients, make sure you mix until just combined, and don’t overwork the dough. Also, make sure you don’t add too much flour, as this will also change the texture of the pastry.

Incorporate Butter Correctly

Another reason your pie crust might not be flaky is that the butter melted or you cut the pieces of butter too small. 

Only take the butter out of the fridge when you need it and cut it into pieces roughly about the size of a walnut. When adding it to the flour, you should still be able to see the chunks of butter. These pieces of cold butter make layers in your dough, and when it melts in the oven, it creates pockets of steam. This makes the texture flaky. 

Adding warm water will melt the butter, and too much water will cause the dough to become sticky and gelatinized. These factors all affect the texture of the pastry. 

Understanding Why Pie Crust Is Soggy at the Bottom

It can be disheartening when you go to the trouble of making a pie only to find the bottom is soggy when you take it out of the oven. The wet bottom can be caused by the following factors:

  • A low oven temperature.
  • The filling is too moist.
  • Not pricking the dough before baking.

Always preheat your oven and only put the pastry in when heated. Steam will evaporate too slowly if the oven is not hot enough, causing moisture to accumulate in the pan, making the pie crust soggy. The same occurs if the filling is too watery—the humidity builds up in the dough, making it soggy.

Before baking the pie crust, you must prick the dough. Pricking it creates holes for the steam to escape. If you bake it without pricking it first, the moisture can get trapped between the pan and the dough, causing it to become soggy. 

Pale Color Indicates an Underbaked Crust

Your pie crust might fall apart if it is underbaked. Color is an easy way to tell whether your crust is sufficiently cooked.

The pie crust should be a beautiful golden brown color. If your pie crust is looking a bit pale, it could be undercooked. This can be easily fixed by popping it back in the oven. To ensure the pastry cooks properly, you must do the following:

  • Choose an oven temperature that is hot enough.
  • Ensure the dough is not rolled too thick.
  • Leave the pastry in the oven for the required time.

Another reason for a dull-looking pie crust is that there isn’t enough butter in the dough. Butter helps the pastry to brown as it bakes. Before putting your pie crust in the oven, brush it with egg wash to give it a golden color. 

Fixing Doughy Texture in Pie Crust

No one likes doughy pastry. Not only is it unpleasant to eat, but it falls apart easily and doesn’t hold its structure. A doughy texture is usually caused by the following shortcomings:

  • You added too much water to the dough.
  • The pie was not baked for long enough.

When you add more water than you need to the dough, the flour gelatinizes and causes the pastry to become doughy. Since the pie has already been baked, there isn’t much you can do to remedy this.

If you’ve taken the pie out too early, you can easily pop it back inside the oven. Ensure that the oven is hot enough as a cool oven won’t bake the crust properly. 

Why Your Pie Crust Shrinks When It’s Baked

You might find that your pie crust has shrunk after taking it out of the oven. While it will still be tasty, you were probably hoping for it to be the same size as it was when you put it in the oven. Pie crusts can shrink for the following reasons:

  • The dough didn’t rest before baking.
  • The dough was warm when you put it in the oven.
  • You blind-baked the pie crust empty.

Allowing your pie crust to rest after you’ve rolled it gives it time for the gluten to expand, so it doesn’t retract in the oven. After rolling out your dough, place it in the oven to chill and rest for about thirty minutes before baking. 

If you are blind-baking your pie crust, the following steps are essential:

  1. Prick the dough.
  2. Place parchment paper on top.
  3. Cover the dough with pie weights or baking beans. If you don’t have these, you can use dried beans. The weight keeps the dough in place and prevents it from shrinking.

Final Remarks

The key to making a fool-proof pie crust is to use cold ingredients, allow the dough to rest, and chill it before rolling and baking. You must measure the ingredients accurately and be careful not to overwork the dough because this will ruin the texture.

Tart vs. Pie – What’s the Delicious Difference?

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Tarts and pies are both delicious treats characterized by their sweet or savory filling. However, because of their similar shape, look, and maybe even taste, it can be difficult to distinguish one from the other when you have it in front of you. What’s the real difference between these two baking staples?

Pies have baked sweet or savory fillings covered in a crust made of dough, either at the top and bottom or only at the bottom. Tarts have unbaked or lightly baked fillings and a crumbly crust that only covers the bottom and the sides.

Not sure whether you should make a pie or a tart? This article has you covered. Let’s settle what the differences between these pastries are once and for all.

Is a Tart a Pie?

Whether in your head or openly, almost everyone has confused a tart for a fancy pie. While this is an entirely understandable impression, it is far from true.

A tart is not a pie. Although both pastries are very similar, tarts and pies are two different dishes. There are differences in their curst, filling, and preparation.

Let’s take a closer look at each baked treat.

Pie

Every baked goods enthusiast loves a good pie. They are a sweet or sometimes savory treat consisting of a crust and filling. The filling is usually encased in a dough that forms the pie crust after it’s been baked in the oven.

Depending on how you like it, you can make a single or double-crust pie. A double crust pie means the filling is completely encased in the dough before baking. On the other hand, a single-crust pie is usually open at the top, resulting in a bottom crust with trimmed edges in line with the pie pan, which holds the filling in place.

Tart

While most people have enjoyed a tart in their lifetime, they may not recognize it.

The pastry is a shallow open-faced treat stuffed with filling in the middle. It has a bottom crust with fluted sides and no top to cover the fillings. A tart’s crust is firm and crumbly, which allows it to be served on a platter for an elegant presentation. The pastry’s grooved edges and neatly arranged filling also add to the dish’s aesthetic.

Tarts are mostly served with lightly baked or unbaked fillings, as baked fillings have a heavy texture that may shatter the crust. Tart fillings are usually made of pastry creams, custards, or glazed fruits.

Differences Between a Tart and Pie

It’s clear that tarts and pies are two distinct pastries, but there are more differences between them than you might think.

Crust

The crust is the most distinguishable feature between tarts and pies, and it’s the easiest way to tell the two pastries apart.

Pies usually have a top crust enclosing the filling inside, while tarts only have a bottom crust with an open top exposing the filling. However, pies can also be made with only a bottom crust.

There is also a difference in the crust textures. Pie dough is infused with shortening, with makes the crusts soft, light, flaky, and crisp. On the other hand, tart crusts are made with buttered dough to achieve a shortcrust. Shoetcrusts don’t puff when they are baked and have a rich, crumby, and firm texture.

The firm crust allows tarts to be unmolded from their pan and served on a separate platter. Meanwhile, pies are usually served in the pan they were baked in, as their soft crusts put them at risk of crumbling.

Pan

Pies are usually baked in conventional pie pans with sloped edges that give the dish its shape. They are relatively deep pans, measuring around 1- 2 inches (2.5-5 cm). These pans are made from various materials, including:

  • Ceramic
  • Metal
  • Glass

On the other hand, Tarts are prepared in tart pans, which have unique features. The pans are shallow and have a flat base and fluted edges that give tarts their elegant shape. Most tart pans have a detachable bottom to simplify serving the dish.

Due to these unique features, finding the proper tart pan for your baking needs may be difficult. 

If you don’t have one yet, I strongly recommend the Wilton Excelle Non-Stick Tart Pan (available on Amazon.com). The pan’s nonstick feature and the removable bottom simplify releasing your tart and cleaning the pan.

Size and Filling

The standard pie is much bigger than a regular tart. While the dishes have the same diameter, tarts have a shallow depth designed to prevent their crust from crumbling after they are unmolded.

Due to this size difference, pies hold more filling than tarts. Pie fillings can be loose or firm, depending on the type. Meanwhile, all tart fillings are firm, and they often incorporate additional binders.

How Are Tarts and Pies Similar?

Tarts and pies are similar in their form and composition. Both pastries have a crust that holds a variety of fillings. The flour and fat forming the crust are meant to complement different tastes, from sweet fruity fillings to meaty, savory ones.

Tart vs Pie: the Taste Test

Tarts and pies have distinct taste differences, but they may not become apparent unless you pay attention to them.

Tarts are generally sweeter than pies. They have a sweetened, flavorful crust, with fillings meant to fuse or contrast nicely with the crust’s flavor. Tasty fillings are added to an already delicious crust.

Although a pie crumb may be tasty, emphasis is usually on texture rather than flavor. You either want it to be flaky or soggy and nicely enclose the filling. The taste of a pie mainly depends on the filing used.

Overall, tarts have a fuller taste. They combine the enhanced crust flavor with sweet or savory fillings. But of course, there’s no right or wrong answer—both pastries are delicious in their own right!

Conclusion

While most people use the words interchangeably, tarts and pies are two different dishes. They have distinct features, preparation methods, and tastes.

If you prefer a sweet crumbly crust to complement the filling of your choice, a tart would be the perfect baking dish for you. If you prefer a subtle soft crust to accompany a rich filling, go for a pie.

What Does Baking Soda Do in Cookies?

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You’re ready to make a delicious batch of cookies, but you open the cabinet and can’t find the baking soda you need. You’re probably wondering: Can you finish baking? Is baking soda necessary to make cookies?

Baking soda helps cookies spread, making them soft and gooey rather than cakey and dry. When you mix baking soda with other acidic ingredients, like brown sugar, it causes a chemical reaction. The result is the texture you expect from freshly baked cookies.

In this article, I’ll tell you more about how baking soda affects cookies. I’ll explain what happens if you forget to add baking soda to cookies and the difference between baking soda and baking powder. I’ll also share how to text expired baking soda for effectiveness and what you can use as a substitute if needed.

How Does Baking Soda Affect Cookies?

Baking soda, also called sodium bicarbonate, is an alkaline chemical compound. When mixed with an acid, it releases carbon dioxide, causing dough to rise and expand. In cookie dough, the acid is often brown sugar, lemon juice, or cream of tartar. When making cookies with baking soda, be sure to include acid, or they will turn out with a bitter taste.

Baking soda acts as a leavening agent in cookies. When you cream the butter and sugar together, baking soda releases gas into the dough. This chemical reaction helps the cookies rise and soften,  resulting in a fluffy cookie.

Baking soda both helps cookies rise and allows them to spread. Once that carbon dioxide is released, your cookie dough will expand. The oven does this too. Baking soda reacts with heat in a process called thermal decomposition. Thus, when you turn on the oven light, you can watch the cookies rise enough to maintain their shape and melt around the sides.

Are Cookies Better With Baking Soda or Baking Powder?

Cookies are better with baking soda if you prefer gooey, soft cookies; if you prefer fluffy, cake-like cookies, use baking powder. Baking powder speeds up the release of carbon dioxide, leading to a more dense result, like a donut or a cake.

What Happens if You Forget To Put Baking Soda in Cookies?

If you forget baking soda in your cookies, they will turn out flat and hard. Without baking soda or baking powder, the chemical reaction will not happen. That reaction is necessary to make the cookies rise. Without a leavening substitute, they won’t soften, either.

What Happens if You Add Too Much Baking Soda to Cookies?

If you add too much baking soda, your cookies will have the consistency of cake. Think about how many visible air bubbles are in cookies versus cake. Those air bubbles make the resulting baked good dense. Baking soda adds carbon dioxide, and too much of it will add too much air to the mixture.

Can You Use Expired Baking Soda?

You can use expired baking soda if it still creates a chemical reaction. However, it won’t be as effective when it expires. To check expired baking soda to see if it still reacts, mix some in a bowl of vinegar. It should immediately respond with a surge of bubbles, like a volcano in science class. 

Generally, it’s best to use baking soda within its shelf life, which is around three years.

Baking Soda Substitutes

If you don’t have baking soda, that’s okay. You may find other ingredients in your kitchen to help you achieve a similar result.

Baking Powder

Cookie recipes always call for baking soda. However, if you only have baking powder, it’ll work. Baking powder already has acid, so you will have to add more baking powder than you would baking soda.

Because of the different chemical compositions, your cookies will turn out more like cake with this method. It would be best not to add more salt to avoid too salty cookies.

Self-Rising Flour

Self-rising flour can also work as a substitute for baking soda. It contains a mix of baking powder, flour, and salt. This mixture allows your cookies to rise like they would with baking soda.

When making your cookie recipe, simply use self-rising flour instead of all-purpose or whatever flour is normally used in the recipe.

If you don’t already have self-rising flour in your kitchen, I love the King Arthur Flour Self Rising Flour (available on Amazon.com). It works for a myriad of baking recipes, not just cookies!

Egg Whites

You likely already have eggs in your fridge if you’re making cookies. In which case, you can separate the egg whites and whip them to replace baking soda. Whipping the egg whites introduces air, which helps your cookies rise.

Make sure to fold in your egg whites instead of stirring to maintain that air. If you don’t, your cookie dough will flatten.

Plus, because egg whites contain liquid, you must reduce the amount of milk (or whatever the fluid is in your recipe) to keep your dough the right consistency.

Club Soda

You may not have guessed it, but club soda is also a subtable substitute for baking soda. Club soda contains sodium bicarbonate (baking soda) and can create a similar texture to what you’re trying to accomplish. The bubbles allow the dough to rise slightly, so your cookies don’t turn out flat. 

Same as when using egg whites, you should leave out some of the milk in your recipe. This way, your dough won’t turn out too thin.

My favorite brand of club soda for baking is Bay Area Marketplace Canada Dry Club Soda, which you can find on Amazon.com. I use whatever I have leftover for a yummy cocktail!

Conclusion

Though baking soda leads to soft, chewy cookies, if you use the right amount, don’t fret if you can’t find any in your pantry. Baking powder will work just as well if you prefer a cakey cookie texture. And if you are really in a pinch, self-rising flour, egg whites, or club soda will do fine.

Can You Bake Without Vanilla Extract?

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Vanilla extract is used in a multitude of popular desserts and baked goods. This fragrant flavoring is a must in a lot of traditional recipes, so what should you do if you find yourself fresh out of vanilla? Can you bake without it?

You can bake without vanilla extract. Vanilla extract is used to enhance flavors within a recipe and therefore isn’t necessary for your recipe to bake properly. However, not using vanilla will result in a diminished flavor in your baked goods, so you should consider using a substitute. 

In the rest of this article, I will discuss whether vanilla extract can be omitted from some of your favorite recipes, the most popular substitutes, whether you should use imitation vanilla, and how to make your own vanilla extract. So, if you’d like to learn more about what to do when you are out of vanilla, be sure to keep reading for the answer. 

Is Vanilla Extract Necessary?

Vanilla extract is one of those common cooking items that you always feel like you have lying in your pantry somewhere. However, because it’s not always used daily, it can easily get lost or not put on the shopping list when it runs out. This is why sometimes it’s important to understand if you can get away without using vanilla extract in a pinch. 

Vanilla extract is not necessary since it’s not a fundamental ingredient in the baking process. Vanillas’ primary function in baking is to add flavor. Luckily there are other ways to add similar flavors if you don’t have any vanilla on hand or just don’t like the taste. 

As you can see, you don’t have to add vanilla to your recipe. It won’t ruin the dish but it can alter the flavor. Depending on what you’re baking you might not notice its absence at all, but in desserts that center on a vanilla flavor, it will be more noticeable. 

Substitutes for Vanilla Extract in Baking

Next, I would like to talk about some of the most popular substitutes used for vanilla extract when baking. As I previously mentioned, vanilla extract isn’t integral to your dishes’ baking success. However, vanilla can play an essential role in the flavor profile, which is why using a substitute is always a good idea. 

Some of the best vanilla extract alternatives include:

  • Maple syrup: This substitute is by far my favorite as it best mimics the complicated natural flavors of vanilla extract. Plus when it’s baked into a dessert it’s harder to detect the difference. Just make sure you’re using the real stuff when replacing your vanilla with maple syrup. 
  • Honey: This delicious golden goo is the perfect substitute if you’re looking to replace vanilla in a recipe in a pinch. Plus, most households have honey readily on hand. Honey will not perfectly mirror the taste of vanilla but it will add a nice sweet flavor to whatever you’re baking. 
  • Almond extract: You can always use a little almond extract if you happen to have some in your pantry. Almond extract is able to bring a deep nutty flavor to your baked goods and can help mask the lack of vanilla in your recipe. 
  • Vanilla powder: If you don’t have any vanilla extract on hand, chances are you don’t have the powder either. However, in the off chance that you do, this is one of the best substitutes if you still want a rich vanilla flavor in your baking. 
  • Vanilla paste: Just like the powder, the vanilla paste will perfectly provide a delicious vanilla sweetness to your baked goods. Using paste is just as effective using as the extract (if not more), provided you have some laying around your kitchen. 
  • Vanilla nut milk: Another great way to infuse the vanilla flavor into your baking without using vanilla extract is to use vanilla-flavored nut milk. Almond or coconut milk will work best. If you use these be sure to replace the milk or water portion of your recipe with this milk so your baked goods don’t become too moist. 
  • Citrus zest: Another option that will help mask the lack of vanilla in your baking is citrus. By using the citrus zest from lemons, limes, oranges, and grapefruits you will be able to still obtain a bright sweet flavor in your dessert. 
  • Liquor: You can certainly use liquor to substitute your vanilla extract. After all, most vanilla extracts use liquor to bring out the vanilla beans’ intense flavor. The best liquors for this include bourbon, brandy, or rum. 
  • Spices: Since vanilla’s primary purpose is to enhance flavor, it only makes sense to combat its lack with more flavor. Using spices like cinnamon, cardamom or nutmeg can easily add flavor to your baking goods without anyone having to miss the vanilla’s presence. 
  • Instant coffee: Another way to add deep flavors to your baking to aid the lack of vanilla presence is to use some instant coffee. When using coffee you will only want to add a little as its flavor can quickly overpower a dish. 
  • Espresso powder: If you happen to have access to espresso, it can be an excellent substitute. As with instant coffee, you should use caution and only add a small amount. 
  • Chocolate: Another easy substitute is to use chocolate. Now, this substitute will not taste like vanilla extract but it can draw attention to a new and loved flavor. Depending on the dish chocolate will make an excellent addition and you won’t even miss the taste of vanilla. 
  • Other extracts: Vanilla isn’t the only extract that is great at enhancing flavors in baking. If you happen to have lemon or orange extracts, these citrus extracts do an excellent job at enhancing baked goods’ flavor profile as well. Some people will even use peppermint extract in vanilla’s place. However, this extract will drastically alter the flavor so be careful. 
  • Nothing: As I previously stated, vanilla extract isn’t necessary, and depending on the other ingredients in your dish, it may not even be adding much to the flavor. For example, if you are making banana bread, some recipes call for vanilla extract while others do not. 

Simply use your best judgment when it comes to selecting a vanilla extract substitute for your baked goods. Each dish will have a different flavor profile and you will want to match that flavor as closely as possible using ingredients that will fit well into your dish. 

Can I Use Imitation Vanilla?

If you are looking through your cupboards and happen across imitation vanilla you might be wondering how this substitute can affect your dessert’s flavor. Imitation vanilla is more commonly available in stores and far cheaper so there is a good chance you may own some. So can you use imitation vanilla in place of the real thing? 

You can use imitation vanilla. This extract is a decent substitute if you can’t find or don’t wish to pay the high prices for real vanilla extract. The difference between the two is that imitation vanilla is made using artificial flavorings while real extract uses vanilla beans and liquor. 

As I previously mentioned, Imitation vanilla is more readily available in stores coming at a significantly lower price point, and ultimately is an okay substitute if you are simply looking to capture the flavor of vanilla in your dish. However, with real vanilla, you will also be getting all the natural vitamins and minerals that come from the pods. 

Can I Make My Own Vanilla Extract?

Purchasing vanilla can certainly bring down your mood as real vanilla prices are quite high. Plus, more often than not, stores carry imitation vanilla while marketing the product as the real thing and it can be tough to tell the difference. So you might be wondering if you can make your own vanilla extract and what it will take. 

You can make your own vanilla extract. Making your own vanilla extract is much cheaper than purchasing store-bought and can be done relatively easily. However, it can take 6-12 months for your vanilla extract to be ready for use. 

So, as you can see you can always make your own vanilla extract. However, you will want to make the extract months ahead of time as it takes a while for the flavors to fully infuse into a delicious extract. On the other hand, once you have started your own extract you will have homemade vanilla for months to come. 

How To Make Your Own Vanilla Extract

Finally, if you have always wanted to learn how to make your own vanilla extract, you’re in the right place. Making this extract is pretty simple as it doesn’t require a whole lot of ingredients. The most difficult part of this recipe is waiting for the vanilla extract to become ready to use.

What you will need:

  • A sterile glass jar or bottle with an airtight lid
  • A sharp knife
  • Vodka or liquor of your choice
  • Grade B Vanilla beans

If you’re having a difficult time finding vanilla beans I recommend Native Vanilla’s Tahitian Vanilla Beans (available on Amazon.com). These awesome beans come in a 10-pack and grade B which means they are specifically grown to be used in cooking and made into vanilla extract. 

How to make vanilla extract:

  1. Boil your jar or bottle before use. You will want to make sure that your vessel is free of all bacteria that will ruin your vanilla extract. By boiling the jar or bottle you can ensure that most germs and bacteria have died. 
  2. Double-check that you have purchased the correct vanilla beans. Not all beans are food grade and you should triple-check that your package says grade B. Grade B beans are specifically meant to be used in vanilla extracts. 
  3. Select your liquor of choice. Be sure that you use one that doesn’t have an added flavor as this will affect the taste of your vanilla extract. Plain white vodka is preferred as it does a great job of extracting the vanilla flavor from the beans without infusing unnecessary flavors into the extract. 
  4. Slice 5 vanilla beans in half. Using a sharp knife start at one side of the vanilla bean and slit it to the other end. This will allow the vodka to better become flavored by the deep vanilla flavor of the beans. You can use more beans for a stronger vanilla flavor if desired. 
  5. Place the beans into the jar or bottle. Gently arrange your pods into the jar, making sure that you can still securely close the lid. How they are placed inside or what size they are doesn’t matter too much. Simply make sure they all fit. 
  6. Fill the jar with your chosen liquor. Be sure to leave a little air at the top of the jar when filling. All of the vanilla bean pods should be fully submerged in the liquid in order to yield the best results. 
  7. Store the jar somewhere dark for 6-12 months. For the best results be sure that your vanilla extract is kept somewhere dark and cool. Vanilla extract takes a while to make, but once it’s finished, it’s delicious so place it in a dark cupboard and check back a few months later. 

It’s important to note, that the longer that homemade vanilla extract is allowed to ferment the deeper and tastier the flavors will be. This extract can last 5-10 years if stored properly, making it a great addition to any kitchen. 

If you’re more of a visual learner, Laura in the Kitchen has a fantastic video on making homemade vanilla extract. She does a great job of walking you through the process quickly and effectively. 

https://www.youtube.com/watch?v=Yf1mjf8qKHs 

Conclusion 

You can bake without using vanilla extract. As previously stated, vanilla’s primary function in most recipes is to enhance the flavor. So if you’re baking a cake or another dessert without it, your dish will still turn out texturally fine, it will simply be lacking a vanilla flavor. This is why it’s always a good idea to use a substitute.

The best substitutes include:

  • Maple syrup
  • Honey
  • Other extracts
  • Vanilla products
  • Vanilla almond or coconut milk
  • Spices
  • Citrus zest
  • Coffee
  • Chocolate

Whatever you decide to use, make sure that it complements the flavor of the dish you’re baking.

How Long Do Muffins Last?

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One of my favorite treats in the whole world is warm, freshly baked muffins. I love big muffins, small muffins, breakfast muffins, dessert muffins, and pretty much every flavor of muffins you can think to make. But precisely how long do muffins last before turning bad and spoiling?

Muffins last for two days to a week, depending on the storage method and the preservatives used in baking. The ingredients included in the muffin can also influence how long it lasts. For example, a muffin with fresh fruit may go off quicker than a plain muffin.

Continue reading for an in-depth view of how long your muffins will typically last and how to make them last a little longer. I’ll go through where to store your muffins to make them last longer, and I’ll even tell you how to spot a bad muffin before taking a bite.

How Long Do Muffins Last on the Counter?

One of the more common places that muffins are stored is on the countertop in the kitchen. This often happens after taking warm muffins from the oven and leaving them out to fill your home with exquisite aromas. But how long can you leave your muffins out on the counter?

Muffins last for one to two days on the counter when they are left uncovered. Muffins with fruit inside can go moldy in just two days, while plain muffins will start drying out after just 24 hours. If you cover the muffins with a paper towel, they could last up to four days on the counter.

How Long To Store Muffins in the Fridge

You can store muffins in the fridge for four to seven days, depending on the type of muffin and how they’re placed in the refrigerator. When storing muffins in the refrigerator, please place them in a Ziplock bag with a paper towel underneath and above the muffins to keep the consistency the same.

Storing muffins on a plate in your fridge uncovered is a bad idea. Depending on the type of muffin and what else is in your fridge, the muffin could lose its consistency. If the air is dry in your fridge, the muffins will dry out and become harder.

However, if the refrigerator air is humid, the muffin may become soggy. This is why it’s essential to cover your muffins with foil or seal them in a Ziplock bag with paper towels to absorb the excess moisture.

If you want to store your muffins for longer than four to seven days, you can freeze them. Just make sure that the muffins are in an airtight container to prevent the ice from destroying them. Your muffins can last for up to three months when stored appropriately in a freezer.

How Long Do Muffins Last in a Container?

Another standard method for storing muffins is by using a container. To do this, you place the muffins in the container and put the lid on it before leaving it on the counter for people to enjoy. But how long will your muffins last when they’re left out on the countertop?

Muffins last for two to four days in a container, provided the container is airtight. You can place your muffins into an airtight container straight after taking them out of the oven. The muffins will not dry out for a couple of days, even without refrigeration in an airtight container.

When storing muffins in an airtight container, you should place a sheet of paper towels above and below them. The paper towels will absorb moisture in the air and help keep your muffins fresh and of the right consistency.

How Do You Know When a Muffin Is Bad?

Now that you know how to store muffins and for how long, it’s time to figure out how to spot a muffin that has not been correctly stored. So are there any ways to tell that a muffin is not fresh and has spoiled?

You know a muffin is bad when it dries out and goes hard, mold starts to appear, you can see discoloration, or it does not smell right. If you notice any of these issues, the muffin has gone bad, and eating it will be unpleasant, if not outright dangerous.

Eating a muffin that is a little stale will not put your health at risk. However, if the muffin has started to grow mold, eating it could land you in the hospital, depending on the variety of mold. However, the muffin will likely go stale a few days before mold starts to form on the treat.

Do Store-Bought Muffins Last Longer than Homemade Muffins?

Not everyone has the time to whip up a batch of muffins when they’re craving a sweet treat. Instead, you can go to the store and buy some muffins to enjoy. However, can you keep store-bought muffins for as long as homemade muffins in your home?

Store-bought muffins generally do not last longer than homemade muffins. Store-bought muffins can last for up to a week when stored correctly, just like homemade muffins. However, some store-bought muffins contain a high number of preservatives that help them to outlast homemade muffins.

In most cases, store-bought muffins will last about the same time as homemade muffins. However, some store-bought muffins contain vast amounts of sugar, which act as a preservative, keeping them fresh. However, the added preservatives often make store-bought muffins less healthy.

Final Thoughts

Muffins are one of the tastiest desserts you can enjoy. They come in a million forms, sizes, and flavors to suit every taste, and you can store them for up to a week in the fridge. However, if you leave the muffins out on the counter, they’ll likely only last a day or two unless placed in an airtight container with a paper towel.

If you want to make your muffins last longer, put them in a freezer in an airtight container. Doing so will keep them for up to three months, but you’ll need to defrost them before eating.

How To Bake With Canola Oil

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Canola oil is an excellent alternative to solid fats like butter and margarine because it contains fewer saturated fats. If you’re looking for a healthier way to bake, you may be asking yourself: Can you bake with canola oil?

Here’s how to bake with canola oil:

  • Find a baking recipe that contains solid fats or oils.
  • Replace the solid fat or oil with canola oil.
  • Follow the rest of the recipe as normal.
  • Bake in the oven.
  • Enjoy your healthier baked goods.

The rest of this article will discuss these tips in greater detail. It’ll also explain whether canola oil can replace vegetable oil and the differences between the two.

1. Find a Baking Recipe That Contains Solid Fats or Oils

If you’re still asking yourself “Can you bake with canola oil?” the answer is a resounding yes!

You can replace many things with canola oil, such as oils and butter. So, the first thing you should do is find a recipe that contains these ingredients. 

There are a lot of things you can bake with canola oil, such as:

  • Cakes. Use canola oil for baking cakes like chocolate and vanilla sponge.
  • Cookies. You can bake all sorts of cookies using canola oil.
  • Brownies. Replace the regular oil and solid fats in a brownie recipe with canola oil.
  • Pie crust. You can use canola oil instead of butter when baking a pie crust.

Once you’ve decided on a recipe, you can move on to the next tip.

2. Replace the Solid Fat or Oil With Canola Oil

Read the ingredients list of your chosen recipe. If you see any solid fats in the ingredients list, you can replace them with canola oil. However, you’ll need to know how to calculate the correct amount of canola oil. For example, if a recipe calls for one cup of butter, you likely won’t need to substitute it with an entire cup of canola oil. Instead, you’d need to use ¾ cup (177 ml) of canola oil.

You should use a slightly lower amount of canola oil because it’s more liquid than butter even when the latter melts, so using too much can make the batter too runny. If you use too much canola oil, you’ll need to add more dry ingredients or reduce the amount of other liquid ingredients.

You can also replace other oils in a recipe with canola oil. You can use the same measurements in those cases because most oils have the same or similar consistencies.

3. Follow the Rest of the Recipe As Normal

Once you’ve made your canola oil measurements (and the rest of the ingredient measurements), you can follow the rest of the recipe. Bear in mind that if you’ve substituted butter with canola oil, the mixing time may be shorter because unmelted butter takes longer to mix.

4. Bake in the Oven

After mixing all the ingredients well, you can place your batter in the oven for the recommended time. Note that although you’ve replaced some components with canola oil, the baking time should remain the same. It might look a little different than usual while baking (e.g., the color), but that’s nothing to worry about.

5. Enjoy Your Healthier Baked Goods

When the time comes, you can remove your baked good(s) from the oven. Although you may notice a slight difference in the flavor, you shouldn’t notice anything too drastic. Canola oil has a neutral taste (unlike coconut and olive oil), so you won’t be able to taste it in the final product.

Can Canola Oil Replace Vegetable Oil in Baking?

Canola oil can replace vegetable oil in baking. Vegetable and canola oils have neutral tastes and can handle high heat, so you can use them as replacements for one another whenever necessary. Luckily, you will not notice any difference in taste if you substitute vegetable oil with canola oil. 

Vegetable Oil vs. Canola Oil Baking

Although you can replace vegetable oil with canola oil (and vice versa) in baking, they have their differences. 

But first, let’s look at their primary similarities when it comes to baking:

  • They both have neutral tastes. Since vegetable and canola oil have neutral tastes, you can’t taste them in baked goods. That’s why they’re excellent substitutes for each other. Other neutral oils include sunflower and avocado oil.
  • Their measurements are the same. If you replace butter with canola oil, the measurement will be different. But if you replace vegetable oil with canola oil (and vice versa), the measurements remain the same.
  • They have similar smoke points. Not all oils have similar smoke points, but vegetable and canola oil do. The smoke point range for vegetable oil is 400-450°F (204-232°C), while the smoke point for canola is 400°F (204°C).

Of course, the smoke points aren’t entirely similar because vegetable oil can have a slightly higher smoke point. However, they’re a lot more similar compared to other oils. For example, avocado oil has a smoke point between 510 and 520°F (266 and 271°C).

Now, let’s look at their main differences:

  • The levels of saturated fats. Canola oil contains 1 g (0.04 oz) of saturated fats for every tablespoon. On the other hand, vegetable oil contains 2 g (0.07 oz) of saturated fats per tablespoon. So using canola oil can reduce the number of saturated fats you eat.
  • Canola oil has more monounsaturated fats than vegetable oil. Monounsaturated fats are healthier than saturated fats, so you should use canola oil in your baked recipes to lower your cholesterol levels.

Conclusion

Now, you no longer have to ask yourself: “Can you bake with canola oil?” Baking with canola oil is excellent if you’re looking for a healthier substitute for butter or vegetable oil. 

Here are essential things to remember when baking with canola oil:

  • You should use a smaller measurement of canola oil if substituting butter.
  • You can replace vegetable oil with the same amount of canola oil.
  • Canola oil has a smoke point of 400-450°F (204-232°C). Vegetable oil has a slightly higher smoke point range.
  • Canola oil has a neutral taste, making it an excellent choice for baking.

Does Baking Soda Go Bad? What To Know

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About a decade ago, on Mother’s Day, I excitedly got up extra early to bake my mother biscuits for her favorite dessert — strawberry shortcake. Unfortunately, when it came time to serve up my strawberry confection, I discovered that my biscuits were hard as rocks. It turned out that the baking soda I used was to blame. 

Baking soda does eventually go bad. However, it will stay good for up to a year after the day you first open the box. Afterward, the baking soda will begin to lose its potency and chemical properties, causing it to no longer be effective as a leavening agent.

Luckily, there are ways to test your baking soda and keep it from going bad for a long time. This article will detail everything you need to know about the shelf life of baking soda so that you can avoid serving up a strawberry disappointment as I did!

Does Baking Soda Expire?

Because baking soda is a natural product, it does have an expiration date. This date is about a year after the day the box is first opened. However, because it is so versatile and has so many uses, baking soda’s expiration date is not as cut and dry as other food items. 

Here are some things to keep in mind when determining if your baking soda has expired:

  • The expiration date on the packaging is a good starting point, but not the only indicator of whether or not baking soda is still good.
  • Baking soda that has been opened and exposed to air will start to lose its potency over time. To prolong the shelf life of an opened package of baking soda, be sure to store it in an airtight container.
  • If you’re unsure if baking soda is still good, try testing it with some water before attempting to bake.

Testing To Tell if Your Baking Soda Has Gone Bad

Precisely how long does baking soda last? Usually about a year, but, of course, there are exceptions.

If you are unsure if a box of baking soda is still good to use for baking, there is a quick and simple test that you can do to find out! All you need is a bowl, water, some sort of acid, and baking soda!

Here is how to test if your baking soda has expired:

  1. Fill the bowl with water. Not much is needed, just a half cup or so.
  2. Add the baking soda to the water. 
  3. Add a few drops of whatever acid you have on hand to the bowl (you can use vinegar, squeeze a lemon, or lime juice). 
  4. Watch for a chemical reaction!

If the baking soda dissolves and there is no change in the water’s appearance, then the baking soda is no longer working as a leavening agent and should be discarded or used for cleaning. If the water begins to bubble and fizz, then the baking soda is still good to use in your baking! The stronger the reaction, the more potent your baking soda is. 

Why the Bubbles Matter

Baking soda is a single ingredient leavening agent. Baking soda works by releasing carbon dioxide gas when it comes into contact with an acid and a liquid. This carbon dioxide gas forms bubbles in the batter or dough, which makes it rise.

If it has been a while since your last chemistry class, a leavening agent is just any baking ingredient that helps dough or batter to rise through this chemical reaction. If you have ever baked a cake that turned out much denser than it should have been, this was likely due to an expired leavening agent! 

There are several common leavening agents, including baking powder, baking soda, yeast, and egg whites. When it comes to making baked goods, baking soda is one of the most commonly used leavening agents. When baking soda is combined with liquid and acid, the chemical reaction will produce carbon dioxide gas. 

Baking soda is the key ingredient in baking powder, which also contains an acid already mixed in. When baking powder is mixed with a liquid, the acid and baking soda react to produce carbon dioxide gas. The amount of carbon dioxide produced depends on the amount of acid in the baking powder. Baking powder with a higher acid content will produce more carbon dioxide gas and result in a greater rise in the batter or dough.

So, if your baking soda (or baking powder, for that matter) is falling flat in your test, its chemical structure has somehow deteriorated and will not have the desired results. Whenever you are in doubt, always check the potency of your leavening agent or risk serving hockey pucks at your pancake breakfast!

Methods To Extend the Shelf Life of Your Baking Soda

To extend the shelf life of baking soda, store it in an airtight container in a cool, dry place. Baking soda exposed to moisture or humidity can absorb moisture from the air and become clumped together and lose its potency. 

Since moisture and high or low temperatures can cause the baking soda to expire faster, it’s best to store it away from the stove or other heated appliances. Other places to avoid are above the stove, even in the cabinets, since there is often a lot of steam that can escape upwards!

The best places for storing baking soda are in cabinets or pantries, away from direct sunlight and appliances that produce heat.

When stored properly, baking soda will remain potent for the better part of a year and sometimes longer! The OXO Good Grips (available on Amazon.com) brand of storage containers can be a bit pricey, but I have found them to perform way better than any of the other alternatives. You can often get a really good deal if you buy these containers in a bundle!

Uses for Expired Baking Soda

If your baking soda has gone bad, you shouldn’t use it for baking. It isn’t dangerous, but your baked goods would be better described as baked bads if you do!

However, bad baking soda can still be used for other purposes, such as cleaning and deodorizing! When water and baking soda are mixed, it forms a mildly abrasive solution that can remove dirt, grime, and stains.

How Long Does Baking Soda Last for Cleaning?

When stored properly, an unopened package of baking soda can last for years for cleaning. To clean with baking soda, simply make a paste of baking soda and water and use it to scrub surfaces clean.

When using baking soda for cleaning, keep in mind that it works best as a mild abrasive and is not meant to be a heavy-duty cleaner. Baking soda can be used to scrub sinks, tubs, and countertops clean, but it should not be used on delicate surfaces like marble or granite.

Additionally, you can stick the box of baking soda in your fridge, and it will absorb a lot of the odors that can come around. 

If you are in the market to make your fridge smell better and a little bit cooler (pun intended), here is my fridge’s personal deodorizer — the Chill Bill Refrigerator Deodorizer (available on Amazon.com)! Just add some expired baking soda to his cute little penguin body and let Bill take care of the rest!

Final Thoughts

Baking soda should be a staple in any kitchen, regardless of how much baking you do. However, if baking is a rare event in your household, then it can be hard to keep track of how long it has been since you opened up that box of baking soda. With the information you have learned in this article about testing your baking soda and keeping it fresh, this won’t have to be an obstacle between you and some delicious desserts!