7 Baking Charts That Will Make You A Pro

Just started getting into baking? Want to learn more but don’t know where to start? From frosting to piping to pans and so much more, we get how it can be overwhelming. So here are 7 simple charts that will make baking a breeze. You can thank us later.

#1 Sugar me good

Not all baking uses granulated sugar which is the most common form of sugar you see in stores. Here’s everything you need to know about the different types of sugar to achieve different flavours and textures!

#2 Eggless baking

For those who hates/are allergic to eggs or maybe you just ran out of eggs, here are some substitutes you can use to replace them! Your bakes will be just as yummy.

#3 Crunchy vs Chewy

Ever wonder why your cookie turn out crunchy on some days and chewy on the others? Be a cookie connoisseur with this chart where you can whip up any type of cookie, may it be crumbly, moist, cakey or crispy any day!

#4 Pie-fection

Impress your guests with this simple pie trick.

#5 All about pans

What material you should get when purchasing a baking pan? How do you remove those dreaded burns on the pan? And do you know the importance of prepping your pan before baking? All these questions and more answered in the simple chart below.

#6 Temperature matters

A cake baked at 300ᵒ F is lighter, fluffier, a bit more gummy and smoother crumb. Whereas a cake baked at 400ᵒ F has a rougher texture, dryer crust but yet more flavourful due to caramelisation. Experiment with the baking temperature and achieve that perfect tasting cake!

#7 Exquisite Piping

The consistency of your frosting is very important when it comes to piping – too thick and it won’t come out of the piping bag, too thin and it won’t hold its shape. Always start by piping a small mould in the centre and work your way outwards in so that you wouldn’t have a hollow centre.