Whatever you call them, baking tips or hacks, they can assist anyone in the Kitchen, even professional bakers! Whether to save time, effort or improve a recipe, incorporating a few baking hacks into your routine can make life easier. Here are my top 21 genius home baking hacks.
Before I dive into this baking hacks
If you’re looking for an alternative way to try all your favorite baking hacks without an oven? Consider using an Air Fryer, Crock-Pot, or Instant Pot if you’re searching for low-key, low-mess ways of baking your favorite cakes, cookies, and cupcakes. These handy kitchen necessities aren’t only for delicious meals and snacks; they’re also fantastic for baking!
- 23 Genius Hacks for Baking at Home
- 1. For a perfect Slices in the Kitchen
- 2. Easy Cookie Cutting
- 3. Grease and Flour your Baking Pan
- 4. Sticky measuring
- 5. Easy hack to get rid of the burnt stuff on cookies.
- 6. Keeping cookies moist
- 7. Don’t spend forever peeling garlic.
- 8. Same Goes for Hard-boiled Eggs
- 9. Warm Up Eggs Quickly
- 10. Soften Butter Quickly
- 11. Ripen your Bananas faster in no time
- 12. Ripen avocados quickly
- 13. Substitute avocado for butter
- 14. Easy homemade whipped cream recipe
- 15. Instant Powdered Sugar
- 16. White sugar to brown sugar
- 17. Soften hard brown sugar
- 18. Quick and easy gluten-free flour
- 19. Fancy bakery boxed cake secrets
- 20. Piping bag for frosting
- 21. Homemade Buttermilk
- 22. Too many air bubbles in cake batter
- 23. Need a rolling pin in a pinch? Grab a wine bottle!
- Final Thoughts
23 Genius Hacks for Baking at Home
1. For a perfect Slices in the Kitchen
Some foods are tough to slice unless you have a one-use kind of kitchen gadget. But a “dental floss is your new best friend” in the Kitchen.
Using a piece of dental floss is often efficient than a knife to make perfect slices of all kinds of soft food—cinnamon rolls, soft cheese, layered cake, and other soft or doughy items.
2. Easy Cookie Cutting
Dip your cookie cutter in flour before utilizing it, and it will slice right through the dough with less resistance.
You may have to add extra flour to the knife depending on how many cookies you are cutting. The objective is to maintain a good and well-coated surface.
3. Grease and Flour your Baking Pan
Many people believe that non-stick spray is a replacement for greasing and flouring a cake pan. Instead, use a paper towel or pastry brush. Apply a tablespoon of shortening evenly to the bottom of a clean, dry cake pan, bringing it up the sides about an inch.
Then take a heaping tablespoon of flour, pour it into the pan and move it around until it completely coats where you have greased. Finally, shake out the excess flour, and you’re ready to add your batter.
4. Sticky measuring
One of the significant issues with measuring sticky substances such as oil, molasses, or honey is that they always get stuck on your measuring spoon or cup.
Try spraying your measuring tool with cooking spray first the next time. It will make even the stickiest ingredients you’re measuring slide right out.
If you’re not a professional baker like most of us, occasionally, when you’re baking cookies, and it ends up burnt, well, don’t throw them away.
There is hope for burnt cookies; all you need for this hack is a grater or a knife to gently scrape off the burnt part. For larger surface areas, use the grater, and for smaller surface areas, use a knife so you can be more precise.
First, make sure to let your cookies cool completely to the touch before you store them. Then hold your different varieties of cookies in separate containers; otherwise, your soft cookies will moisten your crisp cookies.
To keep crispy cookies crisp, store with a piece of bread and soft cookies moist and chewy, store with a piece of an apple wedge, and then just make sure to store in an airtight container.
And if your cookies start to get soggy and you’re ready to eat, it’s no problem at all; crisp them up in a 300°F oven for five minutes and allow them to crisp right back up.
7. Don’t spend forever peeling garlic.
Start by holding it upside down (go two-handed for more force), with your palm pressing it down until it cracks completely. Put the individual unpeeled garlic cloves in a mason jar with a lid that’s larger than the number of garlic that goes inside.
We can start peeling once we have our cloves in the bowl, except we’re not peeling. Simply cover the garlic bowl and shake vigorously for about 30 seconds, and you’re done; I’m not kidding. Plus, this is a fantastic way to win a bet with your foodie friends!
8. Same Goes for Hard-boiled Eggs
Now, find yourself one of these mason jars and fill it with a little bit of water quarter a third. Then, shake it up and down for like 15 seconds. Keep an eye on the egg and make sure it starts to spin.
You will notice a clear difference in the sound as the egg begins to twirl, from strong clanking to quieter thuds. You cracked the shell and introduced water into the membrane, which helped it easily peel away.
9. Warm Up Eggs Quickly
Now you know the baking hack for getting butter to room temperature, well guess what it’s just as crucial for eggs.
You can immediately bring the eggs to room temperature by soaking them in some warm water. Or you can crack each egg into the individual bowl (a cold egg sit like this), and it will get to room temperature in a jiffy.
10. Soften Butter Quickly
When your recipe calls for room-temperature butter and all you’ve got is a rock-hard butter that’s just come out of the fridge.
Put the butter inside a ziplock bag, seal it and use a rolling pin or meat pounder to whack the living crap out of the butter!
Then use your hands to roll the butter into a thin layer, it’s quite fun to play, and it takes less than a minute —now your butter is soft and ready to go!
11. Ripen your Bananas faster in no time
Making super ripe bananas for your baking recipes allows you to go from a batch of yellow bananas straight to incredibly soft, sweet, and ultra-ripe bananas.
So simply lay your bananas on a baking sheet lined with a silicone mat, foil, or parchment paper since occasionally bananas leak open in the oven, which makes cleaning easier.
Bake for 15–3 minutes at 300°F, depending on the size of your bananas until the skins are black and shiny. Then just squeeze it right out of the skin, and it’s ready for your cakes and bread!
12. Ripen avocados quickly
Try this easy technique if you buy avocados at the supermarket and notice that they are not quite ripe enough to use.
Seal the avocados in a paper bag to speed up ripening. You may also add a banana or apple to accelerate the ripening process.
13. Substitute avocado for butter
If you want a healthier option for butter when baking, try replacing it with avocado. But when swapping avocados puree for butter, a 1:1 ratio works nicely.
It’s not the same, but it’s a reasonable substitute. It’s generally best to start with a dish that calls explicitly for avocados, such as this dark chocolate avocado mousse.
14. Easy homemade whipped cream recipe
You’re going to need flavorings, two (2) tablespoons of granulated sugar, one (1) cup of cold heavy whipping cream, and a super chilled mixing bowl.
Heavy whipping cream has more butterfat and will make this whipped cream delicious and fabulous.
Then, pour all your ingredients into your chilled mixing bowl and whisk together on medium-high speed for a couple of minutes until stiff peaks form. And you are done!
15. Instant Powdered Sugar
You know those times you go to make a buttercream frosting and find you do not have icing sugar?
You may use whatever blender you have, but I like a coffee grinder, spice grinder, or anything with a powerful blade.
Next, pour granulated sugar into a blender, and we will add cornflour (cornstarch), which is found in icing sugar, to make it nice, dry, and thickens. Okay, so I will blend the sugar until it is refined, fluffy powdered sugar.
16. White sugar to brown sugar
Organic brown sugar can be hard to come by and costly, but you can make it cost-effectively.
You just need organic cane sugar and organic molasses. Still, you can use whatever white sugar and molasses you have on hand! Just add a little molasses to the white sugar to get your desired color.
I really like to use my stand mixer for this process because it makes it fast and easy, but you certainly don’t have to use a stand mixer.
17. Soften hard brown sugar
If your brown sugar is has hardened on you, Put your hard brown sugar in a microwave-safe bowl. Take a wet paper towel to cover the top of your bowl and microwave for about a minute. This helps soften the sugar and loosen it up. And now grab a spoon and stir it up.
18. Quick and easy gluten-free flour
Want to try making some gluten-free cookies? Bake your own gluten-free flour by putting oats through a high-powered blender or food processor. Not only will it function just as well as conventional flour, but it is also healthful and tasty.
19. Fancy bakery boxed cake secrets
Next time you use pre-made cake mix in a box, add one more egg than the box says to create a richer, moister taste. Also, replace the vegetable oil in the recipe in a 1-to-1 substitution with butter.
This will provide a much better flavor and structure for a more tender cake. You can also use milk, coffee, buttermilk, coconut milk, or juice instead of water for an even more delicious cake.
20. Piping bag for frosting
The idea is to use a pastry bag, conventional ziplock bags, or make your own piping bag by filling a resealable plastic bag.
Open the bag and fold the sides over so it’s easy to get the frosting in. Then slice a tip of the bag off, creating a hole for the frosting to come out of.
Fill the pastry bag with the icing, frosting, or sauce, and then squeeze it out in whatever design you would like.
21. Homemade Buttermilk
Buttermilk is one of those things that appears to go wrong in the fridge when you do buy it and is never around now you need it!
If you have milk and vinegar, lemon juice, or cream of tartar work as excellent; you don’t need to go to the supermarket!
Simply add 1 tablespoon of the ingredient above to 1 cup of milk. It works precisely the same as buttermilk bought from the store.
22. Too many air bubbles in cake batter
Air bubbles can be so unpleasant when baking cakes. They may spoil an otherwise smooth cheesecake or cake.
Next time, try running a butter knife through the mixture after it has been entirely mixed and before pouring it into the pans.
The blade will slice through any air bubbles and burst them, preventing holes from forming in the finished cake. You can also try hitting your pan full of batter on the countertop a couple of times before baking.
23. Need a rolling pin in a pinch? Grab a wine bottle!
If you only use a rolling pin every now and then, save your cupboard space by rolling with a wine bottle!
Whether the bottle is empty or full, remove the label and scrape away any residue, then wash the bottle’s surface. Furthermore, you may just lay some wax paper or plastic wrap on the dough and roll it around the bottle label.
I used to think of baking as a chore, primarily due to the time involved and the mess it can create. However, over the last couple of years, I’ve picked up many baking tips and hacks that have improved and made the process more fun in general!