Adding 1 teaspoon of cornstarch to your cookie recipe will make softer cookies. Also using more brown sugar than white sugar, will make a chewier cookie. 🍪☺️🙏✝️ 🇺🇸
The simplest explanation is this - sugar is considered a wet ingredient while baking as it dissolves and turns into a liquid state while baking in the oven or when receiving heat if making caramel on the hob or stove top.
@@mickywilliams3201 If you have a sugar bowl on your counter or table that's not her medically sealed, you'll notice that it forms a bit of a crust on the top that you got to break through and it cleans to your spoon even if the spoon has not been dipped in your tea or coffee. It definitely sucks up water.
Started to bake today using your channel. Just now baked a cake for the very first time ever watching one of your video and it turned out as a professional cake. Cant believe!!!. I got encouraged that I can be professional too. I really have an urge to start baking but I wanted a guide and glad I found you 😍❤️ thank you so much. Please keep making these useful videos. I really appreciate it
More videos like this please. It'd be great if you could share with us all your baking fails in a few short videos to save us from making the same mistakes. Thank you so much for your great recipes ❤
Little bits of information? You gave us a hole encyclopedia that we all needed before we started baking. This is going to be a fantastic channel. I've been watching Benjamin the baker who is fantastic but he never mentioned these tips about the oven. Or the sugar. I'm subscribing! I also like your delivery which is just fact-based and you're not putting on makeup in a picture in picture over it.
Excellent tips! Thank you MK. I recently started brushing my egg wash on the top crust of pies before I put them on the pie, right after I finish rolling it out. It allows me to get even coverage without any puddles. Not a cake tip, but baking nonetheless lol.
Great tips. Thank you for sharing with us. I have never knew that the sugar is wet ingredient 😮. Also u made me more vigilant about thebaking temperature and timings. Thanks again lovely 😊
I know I'm 1 year late..but i just wanna say that I'm following all your videos titled "baking mistakes" because it actually makes sense to me!They were much much needed tips that actually made me think!!You present in a way that actually makes it super easy to understand❤ I've watched videos of others but none were as helpful as yours cuz I actually listened and made sure to correct it at the time of baking!!!THANK YOU>3
Hah I learned about substituting white with brown sugar the other week while making a basic pound cake. It was a noticeable difference. It didn’t rise as much, but still tasted pretty good.
I never knew sugar was a wet ingredient, I've just always thought it was an exception to the rule and to add it with wet ingredients to break down the granules. Thanks for teaching me today! When I use convection my oven automatically reduces the temperature for me. I didn't realize why until today! 😅
I’m 65 & have been baking most of those years, but this is the very first time I’ve come across the notion of sugar as a wet ingredient. In fact, most of the sponge cakes I make call in the recipe for butter & sugar to be beaten together before anything else. I’m intrigued.
@@SuperWoodyboy it's a wet ingredient, because it melts. If you put sugar on the stove it'll melt and turn to caramel. If you put flour it'll toast. See the difference?
I think it all depends on the recipe, sometimes I combine sugar with the flour and other dry ingredients and sometimes it gets creamed with butter, or beaten with eggs
baking tip I learned- use european butter when baking. All grocery stores have it. Irish or dainish butter works great. It has a higher milk fat % and is more stable at higher heats so it doesnt burn as easy.
I love these tips!!As a home baker tis information is really helpful.I only started following your channel a week ago and i love it!!Thanks for sharing
MK your channel is no.1! So simple and educational ❤ Question: I have a fan assisted air fryer oven in which I usually bake. May I ask your opinion/advice on this please?
wow this helps so much! ive always used an electric oven where the heat comes from the bottom and top. i moved homes recently and am now using a fire oven where the heat is only at the top with a fan. ive struggled baking anything bc the bottom would always over cook! these tips help so much!!
Oh my gosh ! Never knew about sugar being a wet ingredient! I have been reducing the sugar content of some recipes for my diabetic father and now I know what they were always on the dry side!!!
Great info to know. 🙌 Could you perhaps do a recipe to yeid a higher and firmer cake(choc & vanilla) for layering. Another would be on how to adjust your recipe for larger cake 10" & 12". Thank you, would be much appreciated.
Great information you are providing ! One issue you did not mention between brown and white sugar, which suprised me ! That is volume and weight. I live in Canada but grew up in the UK. I prefer to cook using weight for ingedients but of course here we deal with both imperial and US volumes and the demon Cup measurement. With the grain size and moisture being different for both types of sugar, how does that affect users of volume or weight measures ? And also the level of sweetness desired ?
On convection ovens: mine adjusts the temperature automatically. So if I set it at 425F convection, it adjusts the heat to 400F on its own. If you have a convection oven, it’s worth checking whether you need to adjust the temp or whether your oven is already doing it without you knowing.
I find you quite charming! I wonder if you could talk a bit about stirring in flour as opposed to beating it into the batter. I have always tried to bake scratch cakes that are as moist & tender as box cakes.
Hi Maryam. Love your videos and recipes. This is a very informative video. Would definitely like to get more information like this. Thank you so much God bless.
Thank you SO MUCH for spelling out these rarely known baking facts -- you've just earned a new subscriber! Just finding out the temperature difference needed between convection and conventional ovens is well worth it, but the other advice makes this even more essential for every aspiring baker to watch.
Thank you for this info. I will have to try a convection oven next time I bake. Also, if I’m not concerned about the color of my cake (say, I’m doing a chocolate cake), can I use 100% brown sugar, or should I do 1/2 brown and 1/2 white sugar?
Hi dear, tq for the info. Mine about the temp😅. Keep rocking. Recently I baked your chocolate cake for my son's birthday which your husband loves was awesome.😊
Great tips, thank you MK. So i ve realised now, i have a conventional oven because if i m baking and use the below tray those cakes usually cook much faster. I m limited in terms of cake baking as i can use the centre rack!
Oh my goodness who's where the most excellent tips ever you totally explain the difference between the convection of an and a conventional oven I totally get it now that's why my cake takes so long,ok tha k you 4 ur useful tips.
Just discovered this channel and I’m loving it! But I was confused when you would say ‘heat the oven with the fan on’. I didn’t know what that was exactly! Thank you for clearing that up! Wonderful explanations too!
One caveat I’d like to add when baking cupcakes in a convection oven. When I did that, the tops of the cupcakes were blown sideways by the fan. Still edible but not very pretty, lol. Idk if there’s a way to avoid that other than simply not using the convection setting (which was my fix) but that result is very unsatisfactory!
So if you use brown sugar, do you reduce any of the other wet ingredients to make up for the added moisture and improve the texture of the final product?
Thank you for the great videos, recipes and information.. I used to bake a simple cake years ago but when I started baking it again now I'm suffering from a moist top every time.. And it's happening with this recipe only.. Can you please give me a tip?
I live in India and use a microwave that also acts as a grill and oven. It’s not fan assisted. One thing I notice while baking anything in general is that the back left corner is more brown than the other corners, so most heat is given off there. How do I stop this and evenly bake stuff?
I made ur recipe cake with curds and it was just awesome , really tasty ,it came out really well ❤️, thank you for your recipe, keep the good work onn ❤
Read up on creaming method, on how the sugar creates these air bubbles while being beat with butter and how the water in the butter creates steam in the air bubbles thus the cake rising during baking. Steam are also generated by liquids from the wet ingredients and carbon dioxide from leaveners, baking soda/powder. Important also to know the difference between shorteners and butters, brown sugar from granulated sugar. Even the temperature of the butter is important, must not be warm that the water from the butter separates, the milk separates losing air thus unable to create air bubbles when the sugar cuts into it during beating. So overbeating is basically melting the butter and sugar, not good. Got it all from Crafty Baking if you wanna read up. Just starting baking also so Im researching. 😁
Very interesting video. I follow a couple of baking chs and blogs. With my oven I have the option to bake both ways. Now here's the problem I run into quite often when using a recipe from a creator who doesn't use the conventional setting. Every time I try their recipes my bakes never turn out right. Is that because I'm baking using the conventional setting? For example. When making something as simple as cupcakes. I follow the directions as to how much batter goes into the tin but without fail I land up with flat tops (sometimes they've spread onto my baking tray). I've wanted to try using the other setting but I'm a bit hesitant. Don't want to waste all of those ingredients and my time. Just to let you know. When I'm following a recipe that calls for conventional baking I never have a problem. Please respond. I would really love to solve this dilemma. Thanks 👍
@@sweettreatsoverload4296 Really? This is the first time I've been told that. In fact many recipes will show how not to get flat tops but those are from Pro bakers who use a Conventional setting. Then there's those who use the other setting yet their cupcakes come out with a small mound. It's those recipes I'm having trouble with. I know for cakes we want flat tops but as I said. I've never read or been told we want the same for cupcakes. Even when watching a baking show like Spring baking Championship you'll hear the judges give the bakers props for their domes on cupcakes. Now I'm really confused, lol...
What are some baking tips you didn't know about until recently?! 🙈
Blog Post: cakesbymk.com/recipe/3-baking-tips-you-probably-didnt-know/
If you bake it, they will come! 😁
@@heidid5275 😉 Cute answer.
Adding 1 teaspoon of cornstarch to your cookie recipe will make softer cookies. Also using more brown sugar than white sugar, will make a chewier cookie. 🍪☺️🙏✝️ 🇺🇸
Hi MK. Thanks gor your video
I have noticed you sounded like Natasha.
Pls can you give us receipts of all your cakes in kilo. Thank you
You presenting skills are top notch. You have a natural and affable personality that doesnt seem pretentious or forced. Keep up the great work.
I've been baking for 32yrs and even i didn't realise that sugar is a wet ingredients. Thankyou and keep your videos coming as they are great😊
So glad you found the information helpful Melissa! I am honoured to have an experienced baker like yourself on my page, thank you for being here! :)
It is both a wet and dry ingredients.
Isn't icing sugar a dry ingredient and granulated sugar a wet ingredient🤔
The simplest explanation is this - sugar is considered a wet ingredient while baking as it dissolves and turns into a liquid state while baking in the oven or when receiving heat if making caramel on the hob or stove top.
@@mickywilliams3201 If you have a sugar bowl on your counter or table that's not her medically sealed, you'll notice that it forms a bit of a crust on the top that you got to break through and it cleans to your spoon even if the spoon has not been dipped in your tea or coffee. It definitely sucks up water.
Thank you..helpful and I’m going to be 70 years old.. you learn something new everyday… great tips
My late Mom use to say: life is a school...how true❤
Very soon this channel is going to become Sweet Spot for every beginner and veteran baker🎉🎉😊
I've always known to add sugar at the start with the wet ingredients, but I never really thought about the WHY. This explains so much!
Same but I just did it because that is how I saw my elders do it. Now I know the theory.
I first start whipping sugar with egg white, coz I like the fluffiness effect, then other wet ingreds 😂
Started to bake today using your channel. Just now baked a cake for the very first time ever watching one of your video and it turned out as a professional cake. Cant believe!!!. I got encouraged that I can be professional too. I really have an urge to start baking but I wanted a guide and glad I found you 😍❤️ thank you so much. Please keep making these useful videos. I really appreciate it
More videos like this please.
It'd be great if you could share with us all your baking fails in a few short videos to save us from making the same mistakes. Thank you so much for your great recipes ❤
0:28 1. difference between conventional and convection ovens
2:18 2. effects of fridge on cakes
3:40 3. difference between white and brown sugar
Thanks!
Yes, thanks!
They all need to do the signs.. especially the one that lets them in the club: the pyramid one.
Sad world. God help us all.
You are a great teacher. So many RUclips videos feature cooks who aren’t as thorough as you are. Thank you!
Little bits of information? You gave us a hole encyclopedia that we all needed before we started baking. This is going to be a fantastic channel. I've been watching Benjamin the baker who is fantastic but he never mentioned these tips about the oven. Or the sugar. I'm subscribing! I also like your delivery which is just fact-based and you're not putting on makeup in a picture in picture over it.
Amazing thanks
Excellent tips! Thank you MK. I recently started brushing my egg wash on the top crust of pies before I put them on the pie, right after I finish rolling it out. It allows me to get even coverage without any puddles. Not a cake tip, but baking nonetheless lol.
Very helpful thanks! I am 69 but have only been baking a few years. A wonderful adventure!
Great tips. Thank you for sharing with us. I have never knew that the sugar is wet ingredient 😮. Also u made me more vigilant about thebaking temperature and timings. Thanks again lovely 😊
I know I'm 1 year late..but i just wanna say that I'm following all your videos titled "baking mistakes" because it actually makes sense to me!They were much much needed tips that actually made me think!!You present in a way that actually makes it super easy to understand❤ I've watched videos of others but none were as helpful as yours cuz I actually listened and made sure to correct it at the time of baking!!!THANK YOU>3
Hah I learned about substituting white with brown sugar the other week while making a basic pound cake. It was a noticeable difference. It didn’t rise as much, but still tasted pretty good.
Wow! I have been baking for a long time, but never knew these tips that you are sharing. Thank you so much. ❤❤
I never knew sugar was a wet ingredient, I've just always thought it was an exception to the rule and to add it with wet ingredients to break down the granules. Thanks for teaching me today! When I use convection my oven automatically reduces the temperature for me. I didn't realize why until today! 😅
I literally used to think the same thing about the sugar haha!!
I’m 65 & have been baking most of those years, but this is the very first time I’ve come across the notion of sugar as a wet ingredient. In fact, most of the sponge cakes I make call in the recipe for butter & sugar to be beaten together before anything else. I’m intrigued.
I'm pretty sure butter is also considered a wet ingredient.
It's Not...all bs
@@SuperWoodyboy it's a wet ingredient, because it melts. If you put sugar on the stove it'll melt and turn to caramel. If you put flour it'll toast. See the difference?
I think it all depends on the recipe, sometimes I combine sugar with the flour and other dry ingredients and sometimes it gets creamed with butter, or beaten with eggs
baking tip I learned- use european butter when baking. All grocery stores have it. Irish or dainish butter works great. It has a higher milk fat % and is more stable at higher heats so it doesnt burn as easy.
Does it improve the taste of your bake goods
@@sweettreatsoverload4296 it does by a very wide margin!
Well we're are lucky to have you around for all the tips that we would ever need
This explains why my gluten free cake stayed soft when I covered it with buttercream. Sugar is like a preservative 🌹💗🌹
Thank you for all you do, you are the reason i summon courage to start my baking career & it’s been beautiful having those sweets to eat😋
Wonderful information, I really didn't know the sugar is a wet ingredient, thank you for all your videos, help us all a lot 🥰👌🏻
I love these tips!!As a home baker tis information is really helpful.I only started following your channel a week ago and i love it!!Thanks for sharing
Very helpful. I'm persevering with intent to be a baker that I'm proud of.
MK your channel is no.1! So simple and educational ❤ Question: I have a fan assisted air fryer oven in which I usually bake. May I ask your opinion/advice on this please?
wow this helps so much! ive always used an electric oven where the heat comes from the bottom and top. i moved homes recently and am now using a fire oven where the heat is only at the top with a fan. ive struggled baking anything bc the bottom would always over cook! these tips help so much!!
What you have shared is really important for all the bakers especially homebakers..
Thank you so much ❤
You are so knowledgeable and talented!! This is great information, and I thank you!
Ingenious! Thank you so much for the sharing! You are awesome!
Thank you very much! So well-spoken and intelligent, thanks! May God care for you and your households!
Came for the delicious cake thumbnail, stayed for the interesting and helpful advices.
Oh my gosh ! Never knew about sugar being a wet ingredient! I have been reducing the sugar content of some recipes for my diabetic father and now I know what they were always on the dry side!!!
Keep up the good work 👏 i have baked almost all of the cakes u have posted and trust me 💯 delicious and moist !! Thank you soo much
Great info to know. 🙌 Could you perhaps do a recipe to yeid a higher and firmer cake(choc & vanilla) for layering.
Another would be on how to adjust your recipe for larger cake 10" & 12". Thank you, would be much appreciated.
Glad you found the information helpful Charmaine! :) Will keep your requests in mind for future videos :)
Great information you are providing ! One issue you did not mention between brown and white sugar, which suprised me ! That is volume and weight. I live in Canada but grew up in the UK. I prefer to cook using weight for ingedients but of course here we deal with both imperial and US volumes and the demon Cup measurement.
With the grain size and moisture being different for both types of sugar, how does that affect users of volume or weight measures ? And also the level of sweetness desired ?
Your cakes are amazing! They're my "go to" recipes. Ty!
Thanks so much for your baking tips. I will remember these when I bake next 😊
On convection ovens: mine adjusts the temperature automatically. So if I set it at 425F convection, it adjusts the heat to 400F on its own. If you have a convection oven, it’s worth checking whether you need to adjust the temp or whether your oven is already doing it without you knowing.
Thank you so much, that was really an informative video, do make more such videos. It would be really helpful
I’m so excited to try my recipe with sugar as a wet ingredient. Thank you.
I find you quite charming! I wonder if you could talk a bit about stirring in flour as opposed to beating it into the batter. I have always tried to bake scratch cakes that are as moist & tender as box cakes.
Everything you've said I already knew but, I will turn in again maybe I will learn something new next time.
Hi Maryam. Love your videos and recipes. This is a very informative video. Would definitely like to get more information like this. Thank you so much God bless.
I already know all of these but this is a very nice video for beginners 😁, awesome!
Thank you SO MUCH for spelling out these rarely known baking facts -- you've just earned a new subscriber! Just finding out the temperature difference needed between convection and conventional ovens is well worth it, but the other advice makes this even more essential for every aspiring baker to watch.
Thank you for this info. I will have to try a convection oven next time I bake. Also, if I’m not concerned about the color of my cake (say, I’m doing a chocolate cake), can I use 100% brown sugar, or should I do 1/2 brown and 1/2 white sugar?
Like the convention oven especially for pie crusts baybehhhhh game changer
Hi dear, tq for the info. Mine about the temp😅. Keep rocking. Recently I baked your chocolate cake for my son's birthday which your husband loves was awesome.😊
Thanks Nalini! So so happy to hear you enjoyed the chocolate cake :D
Thank you so much for your advice I used brown sugar in my banana cake as the recipe said . Another reason for a dense cake . Lol
Very informative video with useful tips! Really like how you present yourself, looking forward to your other videos.
Great tips, thank you MK. So i ve realised now, i have a conventional oven because if i m baking and use the below tray those cakes usually cook much faster. I m limited in terms of cake baking as i can use the centre rack!
Thanks! I've been baking 66 years. It's tips new bakers don't know.
Thank you MK for your great videos. Your cakes are phenomenal. Would you please consider making a coffee flavoured sponge cake for us?
Greetings ❤from Cameroon 🇨🇲 ❤️. Thank you so much
You are my number one teacher. You are just the best. ❤
Thank you for these reminders and pointers to achieve good cake.
Love your baking videos ,please show us some eggless cake recipes .😊
U got me there with the sugar. Thanks ❤
Thank you for sharing your tips ,I will take them for granted.
Oh my goodness who's where the most excellent tips ever you totally explain the difference between the convection of an and a conventional oven I totally get it now that's why my cake takes so long,ok tha k you 4 ur useful tips.
You're so welcome Lisa! So glad you found the information helpful :)
Very helpful, always wondered about the oven
Just discovered this channel and I’m loving it! But I was confused when you would say ‘heat the oven with the fan on’. I didn’t know what that was exactly! Thank you for clearing that up! Wonderful explanations too!
I love your cakes they are so pretty and i wish you a happy and lovley life may God bless you ❤
One caveat I’d like to add when baking cupcakes in a convection oven. When I did that, the tops of the cupcakes were blown sideways by the fan. Still edible but not very pretty, lol. Idk if there’s a way to avoid that other than simply not using the convection setting (which was my fix) but that result is very unsatisfactory!
I wonder if there’s a problem with your oven. I haven’t had this problem, and neither have my mother or daughter. We all have different oven brands.
So if you use brown sugar, do you reduce any of the other wet ingredients to make up for the added moisture and improve the texture of the final product?
Thank you darling so much. I learned lot of things from you. Keep going girl. Excellent tips. ❤❤❤
Thank you for the great videos, recipes and information..
I used to bake a simple cake years ago but when I started baking it again now I'm suffering from a moist top every time.. And it's happening with this recipe only..
Can you please give me a tip?
Thank you. I learn so much from your videos. I will try convection oven for baking now
I live in India and use a microwave that also acts as a grill and oven. It’s not fan assisted. One thing I notice while baking anything in general is that the back left corner is more brown than the other corners, so most heat is given off there. How do I stop this and evenly bake stuff?
Found ur channel by chance and so glad I did ur the best u make things so simple to understand and ur recipes r fab please keep doin lots more ❤❤
why havent i found you before on youtube lol so perfect recipes
Lovely advices from a loverly lady. Thanks.
here in the US, most homes come with conventional ovens, convection ovens are in commercial kitchens :(
Your cakes are amazing. Thank you for the tips.👍🏽
Yes please keep doing videos like this!!!!
I made ur recipe cake with curds and it was just awesome , really tasty ,it came out really well ❤️, thank you for your recipe, keep the good work onn ❤
JazakAllah 4 useful tips thanks 4 sharing👍👍❤❤❤
Mam you have given very useful tips ....Thank you so much 🙏👍🥰
Thank you so much for such great tips and advice that is so honest. Thank you!!
Something that also affects baking in terms of the oven and raising agents is altitude... Aka how far above sea level you are
Yess! I have read about this! So interesting :)
Tysm queen!! 💟
These are awesome tips that I haven't learned in home ec and I'm wondering WHY 💀💀✋✋
👍👍Cool tips I know sugar is a wet ingredient but I still make a mistake an add it to the dry ingredient bowel🙈🙈
Oh my god i love how u present the information on the quality of the video and ur so cute Love to watch ur videos 💕💕😊
Thank you it helps me your advise continue uploading ❤
Cover the cut cake with a slice of bread,
use a toothpick to hold it in place.
Thank you very much for This valuable information regarding baking... lot's of love from India ( goa)
That video was very informative 😊. What happens if I put half brown sugar and half white to get the best of both worlds?
Thanks for such information… really helpful 👍… bring them on
Read up on creaming method, on how the sugar creates these air bubbles while being beat with butter and how the water in the butter creates steam in the air bubbles thus the cake rising during baking. Steam are also generated by liquids from the wet ingredients and carbon dioxide from leaveners, baking soda/powder. Important also to know the difference between shorteners and butters, brown sugar from granulated sugar. Even the temperature of the butter is important, must not be warm that the water from the butter separates, the milk separates losing air thus unable to create air bubbles when the sugar cuts into it during beating. So overbeating is basically melting the butter and sugar, not good. Got it all from Crafty Baking if you wanna read up. Just starting baking also so Im researching. 😁
thank you so much for the oven tip
Thank you for that information that you shared with us. That'll really help me. My thing was over beating my cakes?😂😂
Thank you very much I like your recipes
Hi I have a gas oven could you please do a video on tht how to bake cakes in there? Thnkyou I'm loving your videos so fun to watch
Want to ask you please can I put butter milk instead of yoghurt in your vanilla cupcakes?
Hi Rayan! I haven't tried this substitute myself but I think it should work okay for the cupcakes :)
@@CakesbyMK wow I made with butter milk yesterday it turns out sooo soft and fluffy.but next one I will try with yoghurt. Thanks alot
What a great helpful video! Thank you!!👌☺️
Never in my life have I heard sugar is a wet ingredient but it makes a lot of sense.
Well done Maryam! A much needed video indeed🎉🎉🎉🎉🎉
You are fantastic! I'm following your recipes. Thank you 🎂.
Very interesting video. I follow a couple of baking chs and blogs. With my oven I have the option to bake both ways. Now here's the problem I run into quite often when using a recipe from a creator who doesn't use the conventional setting. Every time I try their recipes my bakes never turn out right. Is that because I'm baking using the conventional setting? For example. When making something as simple as cupcakes. I follow the directions as to how much batter goes into the tin but without fail I land up with flat tops (sometimes they've spread onto my baking tray). I've wanted to try using the other setting but I'm a bit hesitant. Don't want to waste all of those ingredients and my time. Just to let you know. When I'm following a recipe that calls for conventional baking I never have a problem. Please respond. I would really love to solve this dilemma. Thanks 👍
The tops of your cupcakes are supposed to be flat. If you have a round top the cupcake baked too fast.
@@sweettreatsoverload4296 Really? This is the first time I've been told that. In fact many recipes will show how not to get flat tops but those are from Pro bakers who use a Conventional setting. Then there's those who use the other setting yet their cupcakes come out with a small mound. It's those recipes I'm having trouble with. I know for cakes we want flat tops but as I said. I've never read or been told we want the same for cupcakes. Even when watching a baking show like Spring baking Championship you'll hear the judges give the bakers props for their domes on cupcakes. Now I'm really confused, lol...
Thanks MK for your very important tips.❤