Our resident how-to culinary expert, Marge Perry answers the most-asked questions about baking cakes, cookies, pies and breads.
Top Baking Questions Answered
Marge Perry, the voice of culinary wisdom behind our "Ask the Expert" franchise, is an award-winning food writer and instructor at the Institute for Culinary Education in New York City. Read
on for her expert advice on the most common questions about baking substitutions, freezing cookie dough, and how to prevent
a cake from sinking in the middle.
Adjusting Recipe Yield
When you want to increase yield in recipes for cakes, muffins, cookies and other baked goods, you should be mathematically
precise when you double (or triple) the ingredients, but not the cooking times. When you double the batter....How do I double or triple a recipe?
A 13 x 9-inch baking ban is just about equal to two 9-inch round cake pans in volume, so the amount of batter should be about
right for a sheet cake pan. If you double your recipe you will have enough batter for two 13 x 9-inch sheet cakes.The depth
of both size pans is about the same (2 inches) so the baking times will be fairly similar...Can I use a layer cake recipe to make a sheet cake?
A cake that puffs up as it bakes and deflates as it cools has usually had air beaten into the batter too quickly or vigorously.
Here are a few tips to prevent sinking cakes...What causes my cake to sink?
Unsweetened chocolate, as its name indicates, contains absolutely no added sugar, while bittersweet chocolate has anywhere
from about 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not interchangeable
in recipes...Can I substitute unsweetened chocolate for bittersweet chocolate?
Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour
with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt...What can I substitute for self-rising flour?