It’s been a long time since I’ve baked, and despite my crazy schedule, nothing gives me a stronger adrenaline rush or equal amount of delight than mixing up a recipe. Many of you have requested me to write an article regarding Tips for Beginners in the kitchen/ baking advice for beginners, and I am finally doing so!

I, too, began somewhere, and like everyone else who is just starting to put their baking talents to the test, I have failed several times. What counts today is how I got back up and didn’t lose my patience or my whisk.

Few tips I am going to discuss with you:-

Follow the Recipes


Apart from the fundamental components for your dish, the first and most important thing you should remember is to always and no matter what blindly follow the specified instructions. Preheat your oven to 180 degrees Celsius if it asks you to. If it says to sift your flour, then sift it! Follow the recipe’s instructions for each step in the correct order. Dessert recipes are easy to follow and have been tried and tested before being presented, so you can trust that the sequence is important.

Prepare the ingredients before you begin


I believe that having all of the ingredients in front of you before you begin preparing your dish is quite helpful! To avoid going nuts in the middle of your preparation, measure all components carefully using the needed equipment and have them spread out in front of you.

Most gourmet cooks abide by this method, which ensures that baking is a pleasant and peaceful experience in which you do not sweat or become stressed.

Purchasing the appropriate equipment


Believe me when I say that having the necessary equipment will not only make your preparation 5 times simpler, but it will also ensure that you complete your dish correctly. Silicone spatulas, for example, have taken the baking industry by storm and, apparently, to a whole new level. Silicone spatulas have become nothing short of a dream come true when it comes to uniformly mix your cake ingredients, ensuring that every drop of batter is delivered to the tin, and even washing up your finished dish.

The temperature of the room is crucial

Stick to a room temperature component when a recipe calls for it, the most frequent being butter, so that when you beat your butter and sugar together, you get a wonderful and fluffy cake.

Different temperatures produce different types of consistency, most of the time the consistency you never desired, and may also result in inescapable lumps, meaning all of your hard work is wasted.

Purchase a measurement device

Today’s market offers a wide range of measurement equipment! You may get anything today to make your preparation incredibly easy, from measuring cups to weighing scales, from metal measuring sets to plastic measuring sets. Most recipes call for measuring cups, and it’s ideal if you get a set—any brand that you’re familiar with. There are tablespoons, teaspoons, and other measuring tools included in the sets. They also save you time because you don’t have to figure out what to measure or how to measure your components!

It’s all about the parchment paper!

If you want to be certain that your cake won’t cling to the bottom of the pan, parchment paper is the answer to your prayers! There are other options, such as oiling or dusting with flour, but nothing beats a good oil parchment paper when it comes to making your cake seem as lovely as possible! I follow it religiously, as do many other chefs throughout the world.

For cookies, use an ice cream scooper


When making cookies, make sure the dough is firm and cold before scooping it onto the baking sheet with an ice cream scooper. An ice cream scooper will ensure that the majority of your cookies are just one size, as well as save you a lot of time and filthy hands.

Emptying measuring cups of sticky ingredients

In a lot of my dishes, I utilize sticky ingredients like honey and peanut butter. Measuring them, on the other hand, is a real bother. Spray or oil your measuring cup before continuing with measuring such substances to get them out entirely and without fuss, and always use a silicone spatula to completely remove all the residues in the cup.

Never give up

This is the most crucial piece of advice I’d want to impart. Please accept all of the flaws and errors that contributed to your baking failure, and know that the next time you bake, you’ll only improve as a baker. Mistakes don’t stop you from growing; they’re a sign that you’re almost there, and you need to keep going rather than giving up and running. Recognize that things will go wrong and that there is nothing wrong with this.