Have you ever tasted something that you absolutely loved, but when you got the recipe and attempted to reproduce it, you could not come up with the same results? Baking is a precise science. You cannot deviate from the directions; when they say “do not over-beat,” they mean it. If you follow the directions exactly, the end result will be consistent every time.
Read your recipe from start to finish. Every baker can tell you a story of leaving out a key ingredient when they were distracted or multitasking, as many of us do. Or, after beginning their recipe, they got to the end and read that it must chill for three hours, and their guests were arriving to eat in one hour. See Chef’s Tips on mise en place (this page) for tips on how to avoid this from happening to you.
Preheat your oven. If you are unsure whether or not your oven is accurate, purchase a small oven thermometer so you can doublecheck that the temperature that you set on the outside of your oven is the same as the internal temperature required for the recipe. If not, you will need to calibrate your oven (refer to your oven’s manufacture’s handbook for details on how to do this).
Prepare or grease your pan for baking. Only grease your pan when the recipe calls for you to do so. Cut out a piece of parchment paper to exactly cover the bottom of the baking pan (this piece should not overlap onto the side at all unless directed to do so in your recipe). Generously spray the bottom and sides of your baking pan with baking spray (available in the supermarket) or pan-coating spray. Then place the pre-cut piece of parchment paper on the bottom and once again generously spray the paper and the sides of the pan.
Weigh your ingredients. The most accurate form of measurement is weight. Always use a kitchen scale to weigh your dry ingredients. First, put the empty measuring container on the scale to determine the weight of the container. If using a digital scale, hit the “tare” button once so the screen displays zero weight. If using a manual scale, turn the dial back to zero. Next, place your ingredient in the container. The scale will now only register the weight of the ingredient.
In lieu of weighing your dry ingredients, you can also scoop them into a measuring cup. To remove the heaping excess, place the cup on a flat surface, and tap the top of the cup with the back of a knife so the contents settle. To level the contents, use the back of your knife to push or sweep the excess ingredients off the top of the container.
Liquid measurement. Use a measuring cup with a spout or a volume measuring cup to measure your liquid ingredients.
Eggs must be brought to room temperature. If the recipe calls for this ingredient, immediately place your eggs in a container on your counter top so they will reach the appropriate temperature when needed.
Butter. Always use unsalted butter (sometimes referred to as sweet cream butter), unless the recipe specifies otherwise. If the recipe calls for the butter to be cold, leave it in the refrigerator until needed. When using softened or room-temperature butter, do not melt or microwave the butter. Instead, cut it into tablespoons or cubes to expand the surface area of the butter, enabling it to come to room temperature faster. The desired consistency should be spreadable. If a recipe calls for melted butter, cut the butter into tablespoons or cubes, and put in a saucepan over low heat until all the butter has liquefied. Do not simmer.
Fresh whipped cream. To make fresh whipped cream, first place the bowl and beaters in your freezer, and keep the heavy cream in your refrigerator while assembling your ingredients. Beat the cold cream until peaks are formed or it appears to double in volume. Do not add any additional ingredients before air has been whipped into the cream; otherwise, they will weigh down the cream, and the end result will be deflated and dense rather than light and fluffy whipped cream. After beating the cream, add any other ingredients, such as vanilla and sugar, while the mixer is running. As soon as the ingredients are fully incorporated, stop mixing, cover with plastic wrap, and keep in a cold bowl in the refrigerator.
Buy good-quality chocolate, vanilla, and cinnamon. Whenever purchasing these ingredients, I spare no expense on quality. Using bargain or store brands will inevitably compromise your end result. Any time that I find these high-priced items on sale, I buy in bulk to keep my pantry full at all times. My favorites are Ghirardelli® or Valrhona chocolate, Madagascar and/or Tahitian vanilla bean, and pure vanilla extract. Vietnamese cinnamon is also wonderful for making your recipe more flavorful, and will make your desserts pop.
Melting Chocolate. Choose a pot large enough to have a heat-proof bowl sit snugly on top of it so that little to no steam can escape. Fill the pot with water and bring to a rapid boil. Turn heat off. Place bowl on top of pot and place chopped chocolate in the bowl. Wait 10 minutes and then stir until a smooth consistency is obtained.