Baking Tips & Tricks for Everyday Bakers

Whether you’re pulling a simple cake out of the oven or trying to nail a delicate pavlova, the right tips can turn a good bake into a great one. Below, we’ll walk through a handful of practical tricks that work for cakes, cookies, cheesecakes and more. No fluff—just things you can try right now.

Master the Basics: Oven, Ingredients and Timing

First up, your oven is the heart of every bake. Many recipes don’t say it, but the rack placement matters. For a silky cheesecake, the bottom rack gives even heat and helps avoid cracks. If you’re making a crusty pizza or a quick biscuit, the top rack can give that extra browning.

Next, ingredients. Keep an eye on flour types. When you’re making a light pavlova, a spoonful of cornflour (aka cornstarch) stabilises the meringue and keeps the centre soft. For brownies, using fresh, high‑quality cocoa powder gives a richer flavor without extra sugar.

Timing is another hidden hero. A cake looks done when a toothpick comes out clean, but a quick 2‑minute rest on the pan lets the crumb set, making slicing easier. Same with cookies: a 1‑minute hold after taking them out keeps the edges crispy while the centre stays chewy.

Specific Hacks from Our Top Posts

Want to bake cookies like Gordon Ramsay? He swears by a pinch of smoked paprika and a dash of cinnamon. The spice adds depth without overpowering the chocolate chips. Try it next time you mix the dough—you’ll notice the difference instantly.

If you’re puzzled about whether to use chickpea flour, remember it’s gluten‑free and works well in gluten‑sensitive recipes. Swap half the all‑purpose flour in a banana bread for chickpea flour to boost protein and keep the texture moist.

Defrosting mozzarella for a tiramisu twist? Place the cheese in the fridge overnight, then let it sit at room temperature for 15 minutes before using. This gentle thaw keeps the texture smooth and avoids watery excess.

Got a brownie craving? The original story says they were an accident—leftover cake batter baked in a pan. Today, a simple trick is to melt a handful of chocolate with butter, then fold it into the batter for that fudgy center.

Finally, for the perfect pavlova, whisk the egg whites until stiff peaks form, then gently fold in 2 teaspoons of cornflour and 1 tablespoon of vinegar. The acid and cornstarch stabilize the foam, giving you that iconic crunchy shell and soft heart.

These tips are easy to add to your routine, and you’ll see improvement with each bake. Keep experimenting, note what works, and soon your kitchen will feel like a mini bakery.

Ready to try something new? Pick one tip, give it a go, and share your results. Baking is all about practice, and a little knowledge goes a long way.