1. Do not measure ingredients by eye.

Excess flour or sugar always results in a denser dough. And this happens every time.

Use precision scales in 1g increments, and measuring spoons and measures, not tablespoons or teaspoons. Unfortunately, there is no single standard for tableware in modern conditions. Yes, it probably never happened.

2. Don't substitute ingredients.

It always matters whether you put butter, ghee or margarine. Sugar and powdered sugar are also not interchangeable. If the recipe calls for “powdered sugar,” then granulated sugar will make the dough more dense.

3. Baking powder or baking soda is expired

If they were stored in inappropriate conditions, in loose containers, or if moisture got into them, throw them away and buy new ones.

To test the potency of baking powder, mix 1 teaspoon of baking powder with 4 tablespoons of hot water. If bubbles do not appear immediately, the baking powder is no good.

4. Always follow the recipe to the letter.

If it says “beat sugar and eggs for 5 minutes,” then this means beat for exactly five minutes. There is a reasonable reason for any method. By deviating from it, you risk ruining the dish.

5. Remember the difference between “beat” and “mix”

Beat sugar with eggs, sugar with butter until smooth or light white foam.

At this moment the mass is filled with air. When you add the flour, you just need to quickly stir it into the foam. If you mix the flour with the same intensity as you beat, you will knock out all the air from the mixture and the cake will be dense.

Pour the eggs into the sugar and butter mixture in a thin stream so that they mix evenly with the mixture.

But the flour should be added by stirring with a hand whisk, but not with a spatula or an electric mixer, in order to maintain airiness.

6. Cold ingredients

All ingredients should be at room temperature, otherwise the dough will have time to fall before it warms up in the oven. Cold eggs, cream and butter can only be added if specifically stated in the recipe. If you're in a hurry, place the eggs from the refrigerator into a bowl of cold water and microwave for 20 seconds.

7. You are preparing the mold incorrectly.

If your biscuits always have dark edges, it means you are oiling the pan too much. The ideal preparation of the pan is to lightly grease the bottom and sides of the pan and line the bottom with parchment paper that exactly matches the size of the pan.

8. You're using the wrong form.

A pan that is too small or too deep will cause the batter to overflow and remain soggy inside.

Too much will give you a dry pancake. Look. what size pan is recommended in the recipe.

But if there are no instructions there, calculate the volume of the resulting dough and choose the shape of the desired depth yourself.

You can always do this experiment with water without wasting flour and sugar: most clear measurements have a volume corresponding to them. Measure out the required amount of all ingredients with water and fill the mold. Is there some room to climb? Amazing.

No? We look for another shape or proportionally reduce the bookmark.

Tip: Sometimes it's better to add less batter into a small pan and bake the excess in muffin tins. Just remember that they will need to be removed a little earlier than the main cake.

9. Incorrect baking temperature

All ovens work differently, so take the time to buy a reliable baking thermometer so you know for sure how yours works. In most cases, cakes and muffins bake best on the middle rack of the oven.

10. Greed

Sometimes you are tempted to make several cakes at once. Unfortunately, the larger the volume of dough that needs to be heated, the more the temperature drops. And as a result, both or three cakes that you put in the oven will fall off. Don’t be upset, this mistake is sometimes made even in professional bakeries with powerful equipment. Just don't do it anymore.

11. You open the door too early

Do not check for doneness before ¾ of the baking time has passed. Even if you find that the center is raw, don't dive into the oven every 2 minutes. Let the heat build up again and check no sooner than after 5-10 minutes.

Conversely, if you see that the top is burning and the middle is raw, cover the top of the crust with foil.

12. You pause between kneading and placing in the oven.

The pastry dough should go into the oven immediately after kneading. This is not yeast, here everything is the other way around: the longer it sits on the table, the faster it falls off.

Always preheat the oven and prepare the pan in advance.

13. You use a random recipe.

Yes, it may not only be about you, but also about the recipe itself from the Internet. To avoid disappointment, look for recipes not on forums, but from trusted sources.

Based on materials

Bake tin cupcakes in the oven at 200 degrees. Bake large muffins at 180 degrees.

How to bake tin cupcakes (muffins) with raisins in the oven

Ingredients for baking tin cupcakes
Flour - 400 grams
Chicken eggs - 2 pieces
Kefir - 200 milliliters
Raisins - 100 grams
Sugar - 200 grams
Soda - half a teaspoon
Powdered sugar - tablespoon

Cupcake recipe
Rinse the raisins and soak in hot water for 30 minutes. Break the eggs into a bowl, dissolve sugar in them, pour in kefir. Add raisins and mix well. Separately, mix flour with soda and pour into the dough, stirring. Knead to a sour cream consistency. Preheat the oven to 200 degrees. Bake the muffin dough at preheated temperature to 200 degrees for 20 minutes. Sprinkle baked cupcakes with powdered sugar.

How to bake a cupcake in the microwave

Products
Flour - 4 heaped tablespoons
Sugar - 3-4 tablespoons to taste
Milk - 3 tablespoons
Chicken egg - 1 piece
Butter or sunflower oil - 25 grams + 5 grams for greasing baking dishes
Cocoa (Golden Ear or Nesquik) - 2 tablespoons

How to bake a cupcake in the microwave
1. Melt the butter.
2. Sift the flour into a bowl, add sugar, pour in milk and add cocoa.
3. Break the egg and beat it, add it to the dough.
4. Pour in the butter and mix with a mixer until smooth.
5. Grease the inside of mugs or bowls for use in microwave ovens with oil.
6. Pour the dough into the baking bowl. It is important that the cake will rise 2 times during baking, so the bowl must be filled halfway.
7. Place the mugs in the microwave, set the gadget itself to maximum power (or 800 watts) and time - 3 minutes.
8. Check the cake with a toothpick for readiness - if the toothpick goes in easily, then the cake is ready, if not, return it to the microwave for another 30-40 seconds.

How to bake a large chocolate cupcake

Ingredients for making chocolate cake
Dough:
Butter - 250 grams
Flour - 2.5 cups
Sugar - 2 tablespoons
Vanilla sugar - 1 tablespoon
Starch - 3 tablespoons
Chicken eggs - 4 pieces
Milk - half a glass
Baking powder - 2 teaspoons
Salt - 1/4 teaspoon
Cocoa powder - 2-3 tbsp. spoons
For the glaze:
Grated chocolate - 2 tablespoons
Powdered sugar - 2 teaspoons
Milk - 2 tablespoons milk
Starch - half a teaspoon

Making cupcakes
Heat the butter a little to a liquid consistency, grind with sugar and vanilla. Add eggs and mix. Sift the flour using a sieve, mix with starch, salt and baking powder. Add in parts, mixing well, into the mixture of eggs and butter. Add milk and mix well again.

Divide the dough into 2 parts, add cocoa powder to one of them, stir the cocoa. First place the dough without cocoa into the cake pan, and place the dark dough on top. Use a spoon to gently move it around once to make the cake flaky. Place the cake pan with the cake batter in the oven and bake at 180 degrees for 1 hour.

At the end of baking the cupcake, prepare the glaze: mix chocolate with powdered sugar, milk and starch, put on low heat, heat, pour glaze on top of the cupcake.

What should the ideal cupcake be like? Tender, crumbly, brittle, with a dense brown crust. The cupcake does not have to be fluffy and elastic. That is why its preparation has its own characteristics.
A typical cake batter consists of flour, sugar, butter and eggs.* Each of these ingredients plays an important role, but an experienced cook can change the proportions and add other ingredients, for example, to reduce calories or improve flavor. Knowing the basic principles of working with cake dough, you too can create your own personal ideal recipe.

*The most famous cake is “Pound Cake”, for its preparation all ingredients are taken in equal proportions (1:1:1:1).

Classic pound cake

Remember:
1 egg (approx. 50 g)
50 g butter
50 g sugar
50 g flour

Knowing this ratio, you can prepare any amount of dough. For a standard 10x20 cm mold, the dough is usually made from four eggs, but for a regular round high mold with a hole (23-25 ​​cm in diameter), it is better to make a larger one - from six eggs.

Ingredients

The main ingredient that makes the cake tender and crumbly is BUTTER. By whipping butter with sugar, and then with eggs, we add air to the cake dough - it is this air that will heat up, expand and lift the dough during baking. The better the butter is whipped, the higher the cake will rise. By reducing the amount of butter or replacing it with other products, we deprive the dough of air, and to correct the situation, we will have to add baking powder. In addition, butter contains little moisture (it is mainly fat), and therefore practically no gluten is created when kneading with flour.


Thus, the oil helps to obtain crumbly and tender baked goods. When replacing butter with cream or sour cream, you need to remember that these products contain large quantities of moisture, which, when combined with flour, on the contrary, quickly forms gluten (and also binds the starch contained in the flour - this process is called gelatinization). The more moisture in the dough, the more sticky and gummy it will be after baking. You can avoid this, as you already know, by minimizing the kneading time and adding baking powder.

EGGS add moisture to the dough. In addition, the white whips well, and the yolk is an emulsifier, that is, it allows you to make the mixture smooth and homogeneous. Most often, eggs are beaten together with butter, but various options are possible. To obtain a particularly fluffy dough, you can beat the butter only with the yolks, and add the whites at the very end of the kneading, beating them thoroughly until soft peaks form. Sometimes (if there is not enough oil in the cake), eggs are beaten with sugar into a fluffy, viscous, light foam, into which the rest of the ingredients are then added. Egg foam is less durable than butter foam, so you need to knead the dough for this type of cake carefully, quickly and easily, being careful not to let it settle.


The number of eggs in the dough can be reduced, not forgetting to add moisture in the form of milk, kefir or sour cream.

SUGAR, in addition to giving the dough a sweet taste, it also strengthens the whipped butter and eggs. In the oven, the sugar is toasted (caramelized), giving the baked goods a beautiful golden brown color. Nevertheless, the amount of sugar in the dough can be reduced quite significantly; this will not significantly affect the quality of baking.

WHEAT FLOUR, surprisingly, is not the most necessary component for cake dough. It can be completely replaced with other types of flour, it is only important to remember that the baked goods in this case can turn out very crumbly.* Never knead the cake dough for a long time! This leads to increased gluten, the cake will be dense and “tight”. The “weaker” the flour, the better for the cake!

*The fact is that in such a test the structure of the finished product is created mainly not by gluten, but by starch. When combined with enough liquid, the starch gelatinizes when heated, forming the cake structure. Starch is contained in both corn and rice flour - and therefore muffins made from such flour are perfectly baked. But muffins with nuts (without flour) sometimes turn out too crumbly, because there is no starch in the nuts. Thus, it is clear that in muffins you can replace wheat flour with other types of flour, or with nuts and starch.


How to knead the dough correctly?

In order for all products to mix well and form a homogeneous, smooth dough, they must be at the same (room) temperature. Butter that is too cold simply won’t froth, while butter that is too warm will melt and lose its structure. Remove the butter and eggs from the refrigerator an hour or two before cooking.

To prepare the cake dough, first beat the butter and sugar until noticeably light (the sugar will not dissolve!), and then add the eggs one at a time, beating the mixture thoroughly each time. This is how eggs and butter turn into an emulsion, a homogeneous, smooth mass. If there are a lot of eggs, when adding the last egg the mass may begin to cut off, this is not a problem, everything will be corrected after adding flour.

The flour is pre-sifted, and if the recipe includes baking powder, sift it along with the flour. Mix everything with a mixer at low speed or with a spatula until you get a smooth dough without lumps and flour. Don't stir for too long.


What to add to the dough?

Cupcake dough is a rewarding dough and very easy to work with: it loves various additives. First of all, these are, of course, flavorings - zest, alcohol, flavored tea, various essences. Some of the sugar in the recipe can be replaced with honey or flavored syrups.

In addition, you can add different types of flour (for example, corn, chestnut or buckwheat), cocoa powder, ground and chopped nuts to the dough. These ingredients can replace some of the flour when kneading, or you can add them to the finished dough. The main thing is to monitor the consistency; properly prepared dough holds well on a spoon, does not flow and falls in one piece if you hit the spoon on the edge of the bowl. And of course, don’t forget about fresh and dried (dried) fruits.

The classic version - a muffin with raisins - is well known to everyone, but a muffin with prunes or dried cranberries is also good.

Nuts, dried fruits, and grains will transform your cupcake beyond recognition.
Traditionally, the surface of the cake is sprinkled with powdered sugar and covered with icing or fondant. In addition to decoration, this also has a rather utilitarian meaning - sugar closes the pores and allows the cake not to go stale longer and to be stored well. You don't have to follow the recipe exactly if you don't want to make frosting - just sprinkle the cake with powdered sugar.

Bakery

Cake dough is heavy and thick and takes a long time to bake. Therefore, they bake it in rectangular cake pans or in round pans with a hole - this way the heat is distributed evenly. If you don't have special pans or want to bake the cake in a round or square pan, simply reduce the temperature by 10-20°C and bake longer. This way the cake will have time to bake and will not burn.

To prepare the pan, grease the inside of the pan with softened butter and sprinkle with a little flour. Tap the bottom and sides well so that the flour is distributed evenly in a thin layer. Excess flour should be poured out.

You can check readiness with a splinter. Insert a wooden skewer into the middle of the cake (into the crack*); if there is no raw dough on it, the cake is ready.

*By the way, a crack is an integral attribute of most cupcakes. Cake batter contains a lot of sugar, and already at the beginning of baking, the top crust is baked and becomes quite strong. Meanwhile, the dough inside is still raw; when heated, steam is released, which breaks the crust.

Don't be afraid of cracks, everything is going according to plan!
Problems?

- when kneading, the dough “ripples” and is cut off, although you have not added all the eggs yet - butter and eggs of different temperatures, low-fat oil;

- butter melts out of the product during baking - the dough was kneaded with melted or too soft butter;

- the crumb is raw and gloopy - the oven is too hot, the baking time is insufficient, there is not enough baking powder, the dough is not well beaten, the dough is too liquid;

- the cake has not risen - the dough is poorly beaten or kneaded too much.
The master class was conducted by the country's chief pie specialist and popular culinary blogger Irina Chadeeva
Did you understand the test? It's time to bake an amazing cupcake.
published in the section

Have you decided to bake a cupcake today and don’t know how to do everything correctly? The technology is very easy to learn. It is enough to follow the recommendations, and when all the steps are perfected, it is possible that you yourself will develop a recipe for a delicious dessert. The dough used for this baking can be used as the basis for a cake for any occasion. It will be enough to cool the cake, cut and decorate. On weekdays it is perfect for family tea. Lush pastries are very popular with young children and adults. Read the article to the end. There will be tips that will definitely come in handy.

The simplest option

This recipe requires common ingredients that are often readily available in any refrigerator. You can choose any form for baking: buy a special shaped one in the store, take a bread pan, or use a frying pan. Now let's look at how to bake a cupcake in the oven.

• a pack (180 g) of butter margarine;
• 1 cup granulated sugar;
• 2 chicken eggs;
• 250 ml kefir (can be replaced with sour cream or yogurt);
• a little soda or a bag (10 g) of baking powder;
• 350 g flour;
• vanillin for flavoring on the tip of a knife.

So, you should decide whether to use a mixer or not. It’s just that the whipped mass will turn out more fluffy and won’t burst much during baking. But in the absence, the taste will not suffer. Here we will look at the option with an electrical device.

Pour kefir into a separate bowl, in which we extinguish the soda (bubbles should appear). At this time, begin to beat margarine and sugar. When the mass increases in volume and becomes lighter, reduce the speed and break the eggs into a cup. After 2 minutes, add the prepared dairy product. Knead a little and remove the mixer.

To bake a cake as in the photo (lush), then, after adding flour, use a spoon to combine the ingredients. We grease the mold, you can also sprinkle it with semolina to make it easier to remove. Pour the mass here. Bake in the oven at 180°C for about 40 minutes, checking with a match or toothpick.

Chocolate and fruit cupcakes

Using the first simple baking option, slightly changing the amount of ingredients and adding new ones, you can achieve a completely different taste.

For the chocolate version you need to change the composition a little. To do this, after adding kefir or sour cream, first pour the required amount of cocoa powder into the egg-butter mixture until the desired color is obtained. Next, remove from the prepared flour exactly as many spoons as you add to the chocolate mixture. This is necessary so as not to tighten the dough. It is better to decorate with glaze.

How to bake at home There is no need to change the composition here. Just prepare additional apples, pears, peaches or any others. To do this, wash them, remove the seeds and cut into small pieces. Mix with prepared dough. Bake as usual.

"Fairy tale"

Let's use the first test option again. But here you will need:

• 100 g raisins;
• 80 g poppy seeds;
• 100 g ground walnuts.

Divide the finished dough into three cups, adding one of the fillings to each cup. After thoroughly kneading, first place the layer of raisins in the pan and level it out. Then spread the layer of nuts evenly. The last one will be the poppy seed mixture. Let's bake.

Classic cottage cheese in a slow cooker

The recipes are given using various devices specifically so that you know how to bake cupcakes at home, using not only the oven. But the entire recipe for preparing the dough is suitable for her.

Products:

• 2.5 faceted glasses of flour;
• ½ cup light or dark raisins;
• 4 eggs;
• 400 g fat cottage cheese;
• 200 g butter at room temperature;
• 250 g sugar;
• 1.5 tsp. apple cider vinegar;
• 1 tsp. baking soda.

First, wash the raisins well and soak in hot water.

Just as in the first recipe, beat the granulated sugar with butter and add 1 egg at a time so that the mixture does not splatter too much when the mixer is running. Pour the cottage cheese into it and mix everything well.

Add flour and soda slaked with apple cider vinegar. Bring to a homogeneous consistency along with raisins, which for ease of use were dried and rolled in flour.

Grease the multicooker bowl with vegetable oil, lay out the dough, distributing it evenly. Close the lid, set the “Baking” mode, increase the time, it should be 80 minutes. After the signal, turn the cake over and fry the top in the “Multi-cooker” mode for another 5 minutes.

Muffins

Before we tell you how to bake a cupcake in the oven at home, let’s immediately talk about the molds. The most convenient option is to buy silicone ones in the store. They are convenient because baked goods do not stick to them and they are reusable. If you purchased paper ones, then prepare iron ones, which will help keep the muffins in the desired shape.

To get 20 pieces, buy:

• flour - 0.6 kilograms;
• a glass of yogurt;
• sugar - 0.2 kilograms;
• 2 eggs;
• baking powder - 10 grams;
• an incomplete glass of vegetable oil;
• jam or jam.

This recipe does not use a mixer because the small size of the muffins may result in dry and hard muffins.

So, in a bowl, mix the dry ingredients: flour, baking powder and granulated sugar. In a separate deep bowl - yogurt, eggs and vegetable oil. Now we combine everything with a large spoon.

There are three options for filling out the forms:

1. Cover the bottom with dough, make a small indentation with a spoon or finger, which we fill with jam or preserves. Cover the top with dough.
2. Take a plastic bag, fill it with filling and make a hole in one corner. Place the dough on 2/3 of the mold, pierce it with a bag, squeeze out the required amount of content.
3. Using a pastry bag, place dough into each mold. Inserting the tip of the cornet into the mixture, squeeze out a little of the filling.

Bake the cupcakes in the oven. At home, write down the recipe in a separate book. Everyone will be happy to have tea with such a golden brown crust and delicious jam.

Cupcake with mayonnaise

Product calculation:

• 2 cups flour (bread flour is better);
• 3 chicken eggs;
• a glass of high-fat mayonnaise;
• 80 g sour cream;
• cocoa powder 2 tablespoons;
• 250 g sugar;
• teaspoon soda.

You should also like preparing muffins using mayonnaise:

1. Using a whisk or mixer, beat the eggs and sugar until foamy.
2. We extinguish the soda in sour cream and mix it with the mayonnaise into the whipped mass.
3. Sift the flour and add to a common cup.
4. Divide the finished dough into two equal parts, into one of which you need to pour cocoa powder.
5. Alternately place one teaspoon of one and the other mixture into the molds.
6. Bake for no longer than 20 minutes.

That's it, the striped muffins are ready.

If you don’t have time to prepare baked goods on time, then a bread machine will always help out. When such a gadget is in the kitchen, the housewife can always serve fresh bread or, as in our case, dessert to the table. Try baking a cupcake like in the photo.

We will prepare the following products:

• 200 g granulated sugar;
• 330 g baking flour;
• salt ½ teaspoon;
• zest of a large lemon;
• 80 g butter;
• baking powder 2/5 teaspoon.

• 1 tablespoon lemon juice;
• powdered sugar - ½ cup;

Using a mixer, bring the mixture of eggs and sugar to a thick foam. Melt the butter and add the lemon zest to the whipped mixture. Pour everything into the bread machine container. Pour flour on top, mixed in advance with baking powder.

There is no need to combine ingredients anymore. Close the lid and set it to mode No. 9, which is responsible for the quality of lemon cake baking in the Moulinex gadget. If you have a different model, please read the instructions.

After the signal, take out the container and place it on a wet cloth. After 5 minutes, the baked goods will be easy to remove. During this time, make the glaze by grinding the necessary ingredients. Serve over warm dessert. Let cool completely and serve.

Banana flavored muffins in the microwave

Now read how you can bake cupcakes in molds that you need to purchase in advance.

Ingredients:

• 1 cup each (grind the fruit in a blender) and flour;
• 50 g butter;
• half a glass of milk;
• on the tip of a knife soda, the same amount of baking powder;
• a handful of chocolate chips;
• ½ can of condensed milk.

This quantity should make 10 pieces.

Melt the butter in one cup and mix well. When the mixture has cooled slightly, pour in the banana puree and milk. The color may change and become darker. Don't be alarmed.

Add flour, which has been previously combined with baking powder, chocolate and soda. Mix everything with a spoon. We put paper linings in the mold, which we fill with dough. The cupcakes are baked for about two minutes.

1. This pastry can be of any shape.
2. In order not to distract from the taste of such baked goods, decorate the top only with icing and powdered sugar.
3. Do you want the dessert to remain in the desired shape? Then take it out cold.
4. Use a variety of toppings.
5. To make the top less likely to burst, let it stand for a little while in the open oven until the dough spreads.
6. Check with a toothpick for doneness, as the crust of such baked goods is deceptive.

There are many more different recipes. Each country has its own options. Step-by-step recipes on how to bake cupcakes at home will help you cope with the task. Mexicans even have cupcakes with pepper. But everything has its time. Start with simple ones, then make adjustments to achieve your favorite taste.

1. Do not measure ingredients by eye.

Excess flour or sugar always results in a denser dough. And this happens every time.

Use precision scales in 1g increments, and measuring spoons and measures, not tablespoons or teaspoons. Unfortunately, there is no single standard for tableware in modern conditions. Yes, it probably never happened.

2. Don't substitute ingredients.

It always matters whether you put butter, ghee or margarine. Sugar and powdered sugar are also not interchangeable. If the recipe calls for “powdered sugar,” then granulated sugar will make the dough more dense.

3. Baking powder or baking soda is expired

If they were stored in inappropriate conditions, in loose containers, or if moisture got into them, throw them away and buy new ones.

To test the potency of baking powder, mix 1 teaspoon of baking powder with 4 tablespoons of hot water. If bubbles do not appear immediately, the baking powder is no good.

4. Always follow the recipe to the letter.

If it says “beat sugar and eggs for 5 minutes,” then this means beat for exactly five minutes. There is a reasonable reason for any method. By deviating from it, you risk ruining the dish.

5. Remember the difference between “beat” and “mix”

Beat sugar with eggs, sugar with butter until smooth or light white foam.

At this moment the mass is filled with air. When you add the flour, you just need to quickly stir it into the foam. If you mix the flour with the same intensity as you beat, you will knock out all the air from the mixture and the cake will be dense.

Pour the eggs into the sugar and butter mixture in a thin stream so that they mix evenly with the mixture.

But the flour should be added by stirring with a hand whisk, but not with a spatula or an electric mixer, in order to maintain airiness.

6. Cold ingredients

All ingredients should be at room temperature, otherwise the dough will have time to fall before it warms up in the oven. Cold eggs, cream and butter can only be added if specifically stated in the recipe. If you're in a hurry, place the eggs from the refrigerator into a bowl of cold water and microwave for 20 seconds.

7. You are preparing the mold incorrectly.

If your biscuits always have dark edges, it means you are oiling the pan too much. The ideal preparation of the pan is to lightly grease the bottom and sides of the pan and line the bottom with parchment paper that exactly matches the size of the pan.

8. You're using the wrong form.

A pan that is too small or too deep will cause the batter to overflow and remain soggy inside.

Too much will give you a dry pancake. Look. what size pan is recommended in the recipe.

But if there are no instructions there, calculate the volume of the resulting dough and choose the shape of the desired depth yourself.

You can always do this experiment with water without wasting flour and sugar: most clear measurements have a volume corresponding to them. Measure out the required amount of all ingredients with water and fill the mold. Is there some room to climb? Amazing.

No? We look for another shape or proportionally reduce the bookmark.

Tip: Sometimes it's better to add less batter into a small pan and bake the excess in muffin tins. Just remember that they will need to be removed a little earlier than the main cake.

9. Incorrect baking temperature

All ovens work differently, so take the time to buy a reliable baking thermometer so you know for sure how yours works. In most cases, cakes and muffins bake best on the middle rack of the oven.

10. Greed

Sometimes you are tempted to make several cakes at once. Unfortunately, the larger the volume of dough that needs to be heated, the more the temperature drops. And as a result, both or three cakes that you put in the oven will fall off. Don’t be upset, this mistake is sometimes made even in professional bakeries with powerful equipment. Just don't do it anymore.

11. You open the door too early

Do not check for doneness before ¾ of the baking time has passed. Even if you find that the center is raw, don't dive into the oven every 2 minutes. Let the heat build up again and check no sooner than after 5-10 minutes.

Conversely, if you see that the top is burning and the middle is raw, cover the top of the crust with foil.

12. You pause between kneading and placing in the oven.

The pastry dough should go into the oven immediately after kneading. This is not yeast, here everything is the other way around: the longer it sits on the table, the faster it falls off.

Always preheat the oven and prepare the pan in advance.

13. You use a random recipe.

Yes, it may not only be about you, but also about the recipe itself from the Internet. To avoid disappointment, look for recipes not on forums, but from trusted sources.

Based on materials