The Great Big Baking Q&A

The Ultimate Guide to Your Baking Questions with Answers from Real Experience

All of the most common baking-specific questions I've recieved listed by category. This is a living post that I will continue to add to as questions come in. Your contribution in the comments is HIGHLY valued and appreciated, so please comment questions below for our community!

General Baking Questions

1. Why did my cake sink in the middle? Usually caused by underbaking, opening the oven door too early, or too much leavening. Make sure the center is fully set before removing it from the oven. Make sure your oven is hot and calibrated properly. Your oven should be at least 350 for baking cakes if you want them to spring up propery.

2. How do I know when my cake is done baking? Use the toothpick test: insert it into the center — it should come out clean or with a few moist crumbs. The cake should also spring back when gently pressed.

3. What’s the difference between baking soda and baking powder? Baking soda needs an acid (like lemon or buttermilk) to activate. Baking powder contains both an acid and a base, so it activates with moisture and heat.

4. Why did my cookies spread too much (or not at all)? Too much butter, sugar, or not enough flour = spreading. If they don’t spread, the dough may be too cold, or it may have too much flour.

5. Can I substitute one flour for another? You can in some cases, but it will affect texture. For example, cake flour makes softer cakes, bread flour gives chew. Always research the swap.

6. What’s the difference between all-purpose, cake, and bread flour? It’s about protein content:

• Cake flour: ~7% (soft, fine texture)

• All-purpose: ~10–12% (versatile)

• Bread flour: ~13%+ (strong gluten for structure)

  
  

7. How do I make my baked goods more moist? Add ingredients like sour cream, yogurt, oil, or applesauce. Don’t overbake, and avoid overmixing which can dry things out. Note: I'm not a fan of substituing Greek Yogurt, I find that it gives a weird texture. Speaking from personal preferance of course!

8. What’s the best way to measure flour? The best way to measure is by weight. A kitchen scale is a great tool for bakers and will help you achieve achieve accuracy in measuring flour. If a kitchen scale isn't an option, spoon flour into your measuring cup and level it off with a knife. Scooping directly can pack it and add too much flour.

9. Why does my cake crack on top? Oven may be too hot, or the batter may have been overmixed. A cracked top often means the edges cooked faster than the center could rise. You can always level the top of the cake out with a knife after it is chilled for surface level cracks.

10. How important is sifting flour? Sifting aerates the flour, removes lumps, and helps blend dry ingredients. For delicate bakes, it can make a noticeable difference.

Why Does my Cheesecake Crack?

To be perfectly honest, your cheesecake will crack sometimes-no matter what. Here's a few tricks that can help either prevent or reduce cracks that you may not have tried before.

1. Use Room Temperature Ingredients

• Explanation: Cold ingredients can cause a sudden temperature change when mixed, leading to air bubbles and cracks during baking. Allow cream cheese, eggs, and other ingredients to come to room temperature before mixing.

• Implementation: Take your cream cheese out of the fridge at least 1-2 hours before you start. Similarly, let your eggs sit out for about 30 minutes before incorporating them into the batter. The smoother and more uniform the batter, the less likely it will crack when baked.

  
  

2. Add a Water Bath (Bain-Marie)

• Explanation: Baking a cheesecake in a water bath helps to regulate the temperature around the cheesecake, providing gentle heat and preventing the outer edges from cooking too fast, which can lead to cracks.

• Implementation: Wrap the bottom of your springform pan with aluminum foil to prevent water from leaking in, then place the pan in a larger roasting pan filled with hot water (about halfway up the sides of the springform). Bake as directed, ensuring the water bath remains hot throughout the baking process.

  
  

3. Reduce Mixing Speed

• Explanation: Overmixing the batter incorporates too much air, creating bubbles that can expand and cause cracks during baking. Mixing at a lower speed helps achieve a creamy texture without introducing excess air.

• Implementation: When combining your ingredients, mix on low speed just until you no longer see streaks of cream cheese or other ingredients, and go easy on adding eggs. A few small lumps are acceptable, as they will bake out during the cooking process.

4. Finish with a Sour Cream Topping

• Explanation: A sour cream or yogurt topping can not only add flavor but also create a barrier between the cheesecake and the heat of the oven, helping to insulate the surface and minimize the risk of cracking.

• Implementation: Mix together sour cream, sugar, and a bit of vanilla extract, and spread it over the cheesecake during the last 10-15 minutes of baking. Allow the cheesecake to continue baking until set. The cream will create a smooth, glossy finish that helps hide any imperfections.

  
  

5. Cool Gradually in the Oven

• Explanation: A sudden change in temperature can cause the cheesecake to crack. Gradually cooling it in the oven helps to alleviate this shock.

• Implementation: Once the baking time is up, turn off the oven, crack the oven door, and leave the cheesecake inside for an additional hour or so. This slow cooling process helps the cheesecake to settle and firm up without stressing the surface.

Cookie-Specific Questions

1. Why are my cookies hard or dry? Overbaking, too much flour, or not enough fat/sugar. Bake until just golden at the edges for soft cookies.

2. How do I get chewy vs crispy cookies?

• Chewy: more brown sugar, melted butter, shorter bake time

• Crispy: more white sugar, less moisture, longer bake time

3. What makes cookies rise or stay flat? Leavening, fat type, and dough temperature. Chilling dough helps prevent spreading.

4. How do I fix cookies that are too cakey?

Reduce eggs or leavening, and use more butter or sugar. Don’t overbeat the dough.

5. Can I freeze cookie dough? If so, how? Yes! Scoop into balls, freeze on a tray, then store in a freezer bag. Bake from frozen, just add 1–2 minutes to baking time.

How do I get more flavor into my chocolate chip cookies?

• Using Brown Butter+ Toasted Dry Milk Powder doubles the amount of milk solids which lends more flavor.

• Use a vanilla bakery emulision instead of a straight vanilla extract.

• Using salted butter instead of unsalted butter is amazing- don't be afriad to use it!

• A tablespoon of cornstarch will help keep cookies softer longer.

• Use higher quality chocolate. The difference is undeniable.

• If using brown butter in the recipe, drizzle it in with the butter and sugar while it is hot. It will caramelize the sugar and deepen the flavor.

• "Age" the dough which means keeping it in the refrigerator, uncovered, for at least 24 hours prior to baking. Freezing also works for this but they'll need to be kept air-right.

Bread Baking Questions

1. Why didn’t my bread rise? Dead yeast, cold environment, or too little proofing time. Also check for too much salt or not enough kneading.

2. What’s the difference between active dry and instant yeast?

• Active dry: needs to be dissolved in warm water

• Instant (or rapid-rise): can be mixed directly into flour

3. How do I know if my dough is proofed enough? Gently poke it — if the indentation slowly springs back, it’s ready. If it bounces right back, it needs more time.

4. What is gluten development and why does it matter? Gluten gives bread structure and elasticity. Kneading develops gluten, which is critical for a good rise and chew.

5. How do I get that perfect crust on homemade bread? Use steam in the oven (add a tray of water or mist), bake on a stone or Dutch oven, and let it cool fully before slicing. Check out my Easiest Bread in the World Recipe

6. What’s the windowpane test? Stretch a small piece of dough — if you can stretch it thin like a window without tearing, gluten is developed.

Ingredient Substitutions & Tips

1. What can I substitute for eggs in baking? Options:

• Powdered egg replacement is really good as well. Bob's Red Mill makes one that I've used and liked.

• 1/4 cup applesauce

• 1 tbsp ground flaxseed + 3 tbsp water

• 1/4 cup mashed banana. DOES NOT WORK FOR EVERYTHING. Best for cakes, muffins, and brownies.

2. Can I use oil instead of butter? Yes, but it changes texture and flavor. Use ¾ the amount of oil compared to butter. Great for moist cakes.

3. How do I make a buttermilk substitute?Mix 1 cup milk with 1 tbsp lemon juice or vinegar. Let sit 5–10 minutes until curdled.

4. Can I bake with alternative sweeteners? Yes — like honey, maple syrup, or coconut sugar. Adjust liquids and baking times slightly. Results may vary. I don't like Stevia or Monkruit because they're incredibly strong. I would not use those 1:1

5. What are some vegan baking swaps that actually work?

• Flax eggs

• Plant-based milk

• Coconut oil or vegan butter. Vegan butter acutally works great, I was definitely a skeptic at first.

• Maple syrup instead of honey

• Powdered egg replacement is really good as well. Bob's Red Mill makes one that I've used and liked.

  
  

Decorating & Finishing Touches

1. Why does my buttercream separate or curdle? Butter was too cold or liquids were added too quickly. Warm the bowl slightly and re-whip.

2. How do I get a smooth cake finish? Use a bench scraper and offset spatula. Chill between crumb coat and final coat. Use warm tools to smooth.

3. What’s the best way to level a cake? Use a serrated knife or cake leveler. Chill the cake before trimming to reduce crumbling. Flip the cake cut-side down for a flatter edge.

4. How do I stop sprinkles from bleeding into icing? . Chill the cake before adding decorations and put back in to chill. Generally bleed happens because of too much moisture in the atmosphere where the cake has being held.

5. How can I store decorated cakes without ruining the design? Chill to set the frosting, or coverywith a cake dome. Keep away from moisture. Check the humidity settings on your refrigerator!