We all have our favorite cake recipes that we love to make and enjoy. But sometimes, in an effort to be health-conscious or save time, we might make some changes that can affect the outcome of our baked goods. Before you know it, those beloved recipes become flops.

To help you avoid this kitchen disaster, we’ve compiled a list of common baking myths that simply aren’t true. With this knowledge, you can go back to baking with confidence, creating delicious cakes and treats your whole family will love.

You can’t bake without eggs.

Eggs are often used in baking as they help to bind the ingredients together and add moisture. But did you know that there are actually several substitutes you can use in place of eggs?

For each egg called for in a recipe, try using 1/4 cup of applesauce, 1/4 cup of mashed banana, or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. These substitutes work well in most recipes, so you can still enjoy your favorite baked goods without using eggs.

Baking is a science, so you have to be precise.

Baking is often thought of as a science because of the need for precision when it comes to measuring ingredients. But the truth is, baking is both a science and an art.

While it’s important to be accurate when measuring ingredients, you don’t need to be too stringent. If you want to add a little extra of an ingredient or leave something out altogether, your cakes and other baked goods will likely still turn out just fine. Thus, go ahead and get creative in the kitchen!

You need to let baked goods cool completely before frosting them.

This is a common rule that many of us have been told since we were kids. But the truth is, you don’t necessarily need to wait for your baked goods to cool completely before frosting them.

In fact, frosting warm baked goods can actually be beneficial as the heat helps to spread the frosting more evenly. If you’re in a hurry, go ahead and frost your cakes or cupcakes while they’re still warm.

You should always preheat your oven.

Preheating your oven is always a good idea if you have the time. But if you’re in a hurry, you can actually get away with skipping this step.

Keep in mind that not preheating your oven can result in slightly longer baking times. But as long as you keep an eye on your baked goods, they should turn out just fine.

Baking powder and baking soda are the same thing.

Baking powder and baking soda are both leavening agents, which means they help baked goods such as cakes to rise. But despite their similarities, these two ingredients are not the same.

Baking powder is a combination of baking soda, cream of tartar, and a moisture-absorbing agent. Baking soda, on the other hand, is just sodium bicarbonate.

If a recipe calls for baking powder and you only have baking soda, you can make your own baking powder by mixing 1 part baking soda with 2 parts cream of tartar.

Brown sugar is healthier than white sugar.

Brown sugar is often thought of as being healthier than white sugar because it contains molasses. But the truth is, brown sugar and white sugar are actually pretty much the same when it comes to nutrition.

Both brown sugar and white sugar are high in calories and carbohydrates. If you’re looking to cut back on sugar, it’s best to avoid both types.

You should always use fresh ingredients.

Fresh ingredients are always the best option when it comes to baking. But, if you’re in a pinch, you can actually get away with using some frozen or canned ingredients.

For example, frozen fruits and vegetables can be used in place of fresh ones in most recipes. While canned fruits and vegetables aren’t as ideal, they can still be used in a pinch.

You should never reuse baking pans.

There’s no need to buy new baking pans every time you want to bake something. In fact, reusing baking pans is perfectly fine, as long as you properly clean and dry them between uses.

Just bake to your heart’s content, and be sure to wash your baking pans after each use.

All-purpose flour is the only type of flour you need.

While all-purpose flour is the most common type of flour used in baking, it’s not the only type of flour you need. In fact, there are many different types of flour that can be used for baking, such as bread flour, pastry flour, and cake flour.

If a recipe calls for a specific type of flour and you don’t have it on hand, don’t worry. You can usually substitute another type of flour without issue.

You need to use all the ingredients called for in a recipe.

Not necessarily. In many cases, you can get away with leaving out an ingredient or substituting it with something else. For example, if a birthday cake recipe calls for milk, you can usually use water instead.

Why These Myths Should Be Dismissed

Baking is a huge part of many people's lives, whether they enjoy baking themselves or simply love eating baked goods. 

It's true that the primary goal of baking is to create something delicious, but there is more to it than that. Baking is both a science and an art, and it, like all sciences and arts, is always evolving. You can ensure that you are always using the best techniques and ingredients by staying up to date on the latest baking information.

Unfortunately, there are a lot of myths and misconceptions about baking that can prevent people from keeping up with these changes. These myths can lead people to use outdated techniques and ingredients that can actually make their baking worse, rather than better.

For this reason, it's so important to debunk the myths that surround baking. By doing so, we can help people stay up-to-date on the latest baking methods and ingredients, and ensure that they are able to create the best possible baked goods.

The next time you hear someone say that baking is all about following a recipe to the letter, or that you need to use butter instead of margarine in order to make the perfect cake, be sure to set them straight! 

Posted on 06 Apr 2022

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